BURGERS TO BEASTS by Kripa Jalan

Breakfast

Veggie Poha

Veggie Poha
  • Gluten-Free

    Gluten-Free

  • Serves 2

    Serves 2

  • 20 minutes

    20 minutes

Ingredients

1 cup red or brown rice poha

1.5 tbsp. ghee

1 medium carrot, grated

1/4th tsp. cumin seeds

1/4th tsp. mustard seeds

Pinch of asafoetida

2-3 curry leaves

Handful of cilantro 

Small green chilli, chopped

1 onion, chopped

1/4th tsp. turmeric

Handful of peanuts, roasted

Pinch of sea salt

Instructions

  1. Soak the poha (if brown) OR wash and keep wet (if red). Heat ghee in a pan. When hot, add cumin, mustard, curry leaves, and asafoetida. Let the seeds pop.
  2. Add cilantro, chilli, and onion. 
  3. Cook over medium heat until the onions turn translucent and stir occasionally to prevent them from sticking. Add grated carrot. Stir well and cover for 5 minutes. Remove the lid, stir, and cook for another 5 minutes. Add salt, turmeric, and poha. Mix well. Cover and turn off the heat.
  4. Let it sit for a few moments. Garnish with peanuts and serve.

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