Vegetable Poha Masala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Vegetable Poha Masala is a colorful and hearty twist on the traditional Maharashtrian poha. We've loaded it with fiber-rich vegetables like carrots, peas, and bell peppers, and added a special spice blend to create a dish that's as delicious as it is nutritious. This one-pan breakfast is perfect for busy mornings and keeps you full for hours.
Ingredients
How to Make It
Place the poha in a colander and rinse under running water for a few seconds until it softens. Gently squeeze out excess water and set aside.
Heat oil in a large skillet or kadai over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and curry leaves. Sauté for a few seconds until fragrant.
Add onions and green chilies. Sauté until onions turn translucent.
Add diced potato, carrot, and green peas. Cook for 5-6 minutes until vegetables are tender.
Add bell pepper and cook for another 2 minutes.
Stir in turmeric powder, red chili powder, garam masala, and salt. Mix well.
Add the rinsed poha and roasted peanuts. Gently toss to combine all ingredients.
Cover and cook on low heat for 3-4 minutes, allowing the flavors to meld.
Turn off heat. Drizzle lemon juice and garnish with coriander leaves and grated coconut, if using.
Serve hot with a side of yogurt or a boiled egg for extra protein.
Nutrition per serving
* Approximate values per serving
Health Benefits
This Vegetable Poha Masala is a balanced meal that provides complex carbohydrates from poha and fiber from mixed vegetables. The addition of peanuts adds healthy fats and protein, making it a satisfying breakfast for people with diabetes. The spices like turmeric and cumin offer anti-inflammatory benefits, while lemon juice enhances iron absorption.
Pro Tips
- →Use thick poha to prevent it from becoming mushy.
- →Rinse poha quickly; do not soak.
- →Adjust vegetables based on seasonal availability.
- →For extra crunch, add more peanuts or cashews.
- →Squeeze lemon juice just before serving to retain vitamin C.
Variations
- 1Replace potato with sweet potato for a lower glycemic index.
- 2Add sprouted moong beans for extra protein.
- 3For a South Indian twist, add grated coconut and a pinch of asafoetida.
- 4Make it vegan by skipping yogurt on the side.
Frequently Asked Questions
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