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Veggie ‘Poha’ Flat Rice

Ratings 3 from 2 votes
Time
Prep Time: 5 min Cook Time: 15 min Total Time: 20 mins
Servings 4
Ingredients
  • 1 1/2 cup poha (medium thick)
  • 1 tablespoon vegan butter (or avocado oil )
  • 1/4 cup raw cashews
  • 1 medium sized carrot (peeled and diced)
  • The spice
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon asafoetida powder
  • 8 - 10 curry leaves
  • 1 finely chopped green chilli (optional)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • Garnish
  • 2 tablespoons finely chopped fresh coriander
  • 1 tablespoon lemon juice (fresh)
Instructions
  1. Put the rice flakes into a bowl and cover with cold water for a couple of minutes, till soft. Drain water completely using a strainer and rinse before setting aside.

  2. Heat your skillet/pan and pour in the oil. Once heated, lower the flame and add in the cumin, mustard and fennel seeds and sauté for a couple of minutes. Once they pop, add the asafoetida, curry leaves, chilli and cashews and sauté for a couple of minutes until cashews are golden brown.

  3. Lower the flame and add in the chopped carrots, turmeric and salt. Cover the pan with a lid and let the carrots cook.

  4. Once the carrots are soft, add the poha, give it a little mixey mix, turn off the heat,  sprinkle in the fresh, fragrant coriander and drizzle on the lemon.

  5. ♡ Sprinkle with love, say a little prayer, and serve with gratitude ❤️

Note

Serving suggestions: I recommend having this with the coriander & mint chutney!!

Substitutions: You can substitute the oil for any you prefer