Dairy and Nut-Free Vegetable Poha

Ingredients

• 2 cups Poha (Flattened Rice)
• 1/2 Onion, finely chopped
• 1/2 Potato, finely chopped
• 1/4 cup Green Peas
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 1/4 teaspoon Turmeric Powder
• 2 Green Chilies, slit
• 8-10 Curry Leaves
• 1 tablespoon Lemon Juice
• 2 tablespoons Cilantro, chopped
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Oil

Instructions

1. 1Place the 2 cups of Poha (Flattened Rice) in a fine-mesh sieve. Rinse them very briefly under cool running water for about 5 seconds, just enough to lightly moisten them. Do not let them sit in water, or they will become mushy. Set aside to drain.
2. 2Place a 10-inch skillet over medium heat. Add the 2 tablespoons of Vegetable Oil. Once the oil is shimmering, add the 1 teaspoon of Mustard Seeds and the 1/2 teaspoon of Cumin Seeds. Cook for about 30 seconds, or until the seeds begin to splutter.
3. 3Carefully add the 8-10 Curry Leaves and the 2 Green Chilies, slit, to the skillet. Stir for about 15 seconds until fragrant.
4. 4Add the 1/2 Onion, finely chopped, and the 1/2 Potato, finely chopped, to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onions look translucent and the potatoes are slightly tender when poked with a fork.
5. 5Add the 1/4 cup Green Peas and the 1/4 teaspoon Turmeric Powder to the skillet. Stir and cook for 1 minute more.
6. 6Add the rinsed 2 cups of Poha (Flattened Rice) and the 1/2 teaspoon Salt to the skillet. Gently mix everything together, making sure the poha is evenly coated with the vegetables and spices. Be careful not to break the poha.
7. 7Cover the skillet and cook for 2-3 minutes, stirring gently once or twice, until the poha is heated through and tender. It should feel soft when pressed.
8. 8Remove the skillet from the heat. Drizzle the 1 tablespoon of Lemon Juice over the poha and sprinkle with the 2 tablespoons of Cilantro, chopped. Gently toss to combine.
9. 9Serve the Dairy and Nut-Free Vegetable Poha hot.

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