Poha Recipe - Delicious Indian Breakfast
During my one-month stay in Rishikesh, India this was my favourite breakfast.
It is a traditional western Indian breakfast made with onions and beaten rice. There are many varieties of this dish across India. I experimented a bit and found my favourite variations.
It is quick and easy to make, stomach-filling, delicious and healthy.
Table of Contents
Take 5 Slow, Deep And Purposeful Breaths, Smile To Yourself. Set An Intention For The Meal.
Ingredients for Poha Recipe
- 2 cups beaten rice (poha)
- 1 medium red onion finely chopped
- 1 tsp brown sugar (cane or coconut)
- 1 ½ tbsp oil
- 3 tbsp peanuts
- 1 tsp turmeric powder
- ⅛ tsp mustard seeds
- ⅛ tsp cumin seeds
- 1 tsp salt
- 2 tbsp fresh coriander leaves, chopped
- 2-3 tsp lemon juice
Variations :
- 2 tbsp coconut, grated
- Veggies: 1 medium grated carrot / 3 tbsp boiled or canned sweet corn or green peas
To Make Poha Recipe
- Put the beaten rice flakes in a strainer and rinse them twice. Leave in the strainer to drain out completely and to soften. It must be moist and not wet!
- Heat the oil, add the peanuts and sauté for 2 min.
- Add the mustard seeds and cumin seeds. When they begin to pop add the onions.
Optional: add veggies (carrot, corn or green peas) and sauté for a minute.
- Once onions are lightly pink add turmeric, rice flakes, sugar and salt.
- Mix well and cover the pan.
- Sauté for 2-3 minutes while stirring occasionally.
- Turn off the heat and add lemon juice and coriander leaves. Mix gently.
- You may top it with grated coconut which enhances the flavour.
- Serve immediately!
Use all of your senses. Notice the colour, the taste, the texture, the smell, how it feels in your mouth … Slow down, let yourself enjoy it!
Mindful cooking is about being present in the kitchen and taking that wonderful opportunity to bring the mind to the here and now.
It is about that smell of freshly chopped onions sauteing in hot oil.
I am a food scientist. When cooking, I like to experiment with different flavours, new spice blends and fresh herbs. Every time I travel to a new place, I enjoy exploring a new style of cuisine. So, I always try out new recipes while creating my own variations.
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