Poha — Light Indian Beaten Rice Breakfast

Poha — Light Indian Beaten Rice Breakfast

“Poha is one of those breakfasts that sounds too simple to be good, and then you eat it and wonder why you don’t make it every day. My favourite version has a good squeeze of lemon at the end and a generous handful of fresh coriander. It’s light, it’s flavourful, and it’s on the table in about 15 minutes.”

What You’ll Need

• 2 cups thick poha (flattened rice)
• 1 medium onion, finely diced
• 1 tsp mustard seeds
• 8–10 curry leaves
• 2 green chillies, slit lengthwise
• ½ tsp turmeric
• ½ tsp sugar
• Salt to taste
• 2 tbsp oil
• Juice of ½ a lemon
• Fresh coriander and sev (crispy gram flour noodles) to garnish

Let’s Cook — Step by Step

1. Step 1 — Rinse the poha in a colander under cold water for about 30 seconds. Shake off the excess water — it should be moist but not wet. Leave in the colander to drain.
2. Step 2 — Heat oil in a kadai or wide pan. Add mustard seeds and let them pop.
3. Step 3 — Add curry leaves, green chillies, and onion. Cook over medium heat for 5–6 minutes until the onion is soft and translucent.
4. Step 4 — Add turmeric and sugar, stir for 30 seconds.
5. Step 5 — Add the drained poha. Toss gently with two spatulas or spoons until everything is coated in the turmeric and evenly combined. Cook for 2 minutes.
6. Step 6 — Season with salt. Squeeze over the lemon juice. Toss once more.
7. Step 7 — Serve topped with fresh coriander and a small pile of sev for crunch.

Kitchen Tip: Don’t over-soak the poha or it turns mushy. A quick rinse and a good drain is all it needs.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com