Mixed Vegetable Poha Recipe

I got all hyped to whip up this poha dish cuz mixing tender, spiced flattened rice with mustard and cumin seeds, crunchy peanuts, fresh veggies, and a burst of lemon really takes my everyday cooking to a whole new flavor level even if it’s a bit messy at times.

I love making Mixed Vegetable Poha because its a nutrient rich, quick meal. Poha combined with mixed veggies gives fiber and vitamins.

I like frying mustard seeds, cumin, ginger, onion, curry leaves and green chillies in oil then mixing in turmeric, peanuts, lemon juice and coriander. Its healthy and filling.

Ingredients

• Poha supplies carbs for energy and is light on the stomach for easy digesting.
• Mixed vegetables is packed with fiber and vitamins and bring a natural sweetness.
• Mustard seeds add a nutty taste and supply a bit of protein for added goodness.
• Curry leaves give a unique aroma and assist with digestion while tasting fresh.
• Roasted peanuts deliver crunchiness and are loaded with healthy fats and protein.
• Ginger contributes a spicy zing and natural antioxidants to support overall health.
• Lemon juice adds tanginess and a vitamin C boost making the dish refreshing and light.
• Onions provide a sweet, robust flavor while adding vitamins and antioxidants.

Ingredient Quantities

• 2 cups poha (flattened rice, rinsed lightly)
• 2 tbsp cooking oil (vegetable or sunflower oil)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 8 to 10 curry leaves
• 2 green chillies, finely chopped
• 1 inch piece ginger, peeled and grated
• 1 medium onion, chopped
• 1 cup mixed vegetables (carrots, peas and green beans, chopped)
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp roasted peanuts
• 1 to 2 tbsp lemon juice
• 2 tbsp fresh coriander leaves, chopped

How to Make this

1. First, rinse the flattened rice lightly with water, drain it well and set aside while you prep the rest of ingredients.

2. Heat the cooking oil in a large skillet over medium heat and add the mustard seeds and cumin seeds until they start to pop.

3. Throw in the curry leaves, chopped green chillies and grated ginger then stir them for a few seconds.

4. Add the chopped onion and cook until they get soft and a bit translucent.

5. Now add the chopped mixed vegetables (carrots, peas and green beans) and keep stirrin until they begin to soften.

6. Sprinkle in the turmeric powder and salt to taste, stir it in well so that the veggies are evenly coated.

7. Gently mix in the pre-rinsed poha making sure it all gets mixed well with the spices.

8. Stir in the roasted peanuts making sure they get distributed evenly.

9. Cover the pan and let everything cook on low for a couple of minutes so the flavors mix well.

10. Finally, remove from heat, squeeze in the lemon juice and toss in the fresh coriander leaves before serving.

Equipment Needed

1. A colander to rinse and drain the flattened rice
2. A sharp knife for chopping onions, chillies, mixed vegetables and ginger
3. A cutting board to safely chop all the ingredients
4. A grater for peeling and grating the ginger
5. Measuring cups and spoons for accurate oil and spice measurements
6. A large skillet for cooking the dish
7. A spatula or wooden spoon for stirring the ingredients in the pan
8. A lid for the skillet to let the flavors meld together
9. A citrus squeezer (or just your hands) to squeeze the lemon juice into the dish

FAQ

• Q: Can I use different veg in my Mixed Vegetable Poha?
  A: Yeah, you totally can. If you dont have carrots or peas, you can substitute with bell peppers or any other veggie you like.
• Q: Do I really need to rinse the poha before cooking?
  A: Rinsing is important ’cause it softens the poha just right. Overwashing might make it mushy so keep it light.
• Q: What happens if I dont like spicy food?
  A: You can lower the heat by using fewer green chillies or even leaving them out altogether. It’s all about what you fancy.
• Q: Can I make the poha ahead of time and reheat it?
  A: Sure, you can store it in the fridge, but its best when fresh as it might lose that nice texture once reheated.

Mixed Vegetable Poha Recipe Substitutions and Variations

• If you don’t have curry leaves on hand, you can try a bay leaf or even some fresh basil. It won’t be exactly the same but it’ll still add a nice aroma.
• If green chillies are scarce, you can use a little red pepper flakes or a dash of cayenne pepper instead. Just be careful cause they can pack a bit more heat.
• If fresh ginger is missing, a small pinch of dried ginger powder works too. Use a bit less than the fresh amount since it’s more concentrated.
• If you ran out of roasted peanuts, substitute with roasted cashews or almonds for that extra crunch in your poha.
• In case you don’t have mustard seeds, a pinch of ground mustard can be used as a replacement but adjust the amount since the flavor is stronger.

Pro Tips

1. Make sure you only rinse the poha lightly – too much water and it gets soggy. Just a quick rinse and then let it drain properly.

2. When you heat the oil, wait until the mustard and cumin seeds start popping before adding the curry leaves and chillies. This gives ya the best flavor without burning those spices.

3. Don’t rush the onions – cook them until they’re soft and a bit translucent. This helps blend the flavors and prevents any raw taste in your veggies.

4. Add the lemon juice at the very end, then taste as you go. This way you can adjust the sourness without overpowering the subtle spice notes in the dish.