Veggie ‘Poha’ Flat Rice
- 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)
- 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
- 2 tablespoons finely chopped fresh coriander
- 1 tablespoon lemon juice (fresh)
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.
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.
Lower the flame and add in the chopped carrots, turmeric and salt. Cover the pan with a lid and let the carrots cook.
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.
♡ Sprinkle with love, say a little prayer, and serve with gratitude ❤️
Serving suggestions: I recommend having this with the coriander & mint chutney!!
Substitutions: You can substitute the oil for any you prefer