Vegetable Poha

15 mins

3 servings

Cooked 1,300+ times recently

Vegan

★ 4.1

Ingredients

120 g medium poha (washed and soaked)
1.25 tsp salt
0.5 tsp sugar
890 ml water
1 green chilli (diced)
1 onion (diced)
0.5 tsp jeera (cumin seeds)
0.25 tsp mustard seeds
10 curry leaves (washed)
1 tbsp refined oil
60 g carrot (peeled and diced)
0.5 tsp turmeric
50 g frozen peas
50 g roasted salted peanuts
1 tbsp lemon juice (freshly squeezed)
4 stems coriander leaves (minced)
10 g pomegranate pearls (peeled)
10 g sev

Instructions

A popular Indian breakfast dish, made in Maharashtrian-style, using flattened rice, herbs, onions, and spices and absolutely no oil!!

Prepare Poha and Initial Tempering
First, wash 120 g medium poha in a sieve and soak it in a separate bowl with 800ml water for 2 minutes. Drain well and mix with 1.25 tsp salt and 0.5 tsp sugar. Set aside. Next, add 1 tbsp refined oil, 0.5 tsp jeera, 0.25 tsp mustard seeds, 10 washed curry leaves, 1 diced onion, and 1 diced green chilli to The Upliance jar.
Sauté Spices and Vegetables
The Upliance will now automatically sauté the tempering spices and diced vegetables. Begin by sautéing on low heat for 2 minutes without the lid to temper. Then, add 60 g peeled and diced carrot, 50 g frozen peas, 0.5 tsp turmeric, and 80 ml water. Secure the lid. The Upliance will then cook the vegetables on low heat for 10 minutes with automatic stirring until tender.
Combine Poha and Finish Cooking
Now, add the pre-seasoned, soaked poha, 20 g roasted salted peanuts, and 10 ml water to The Upliance jar. The device will cook this on low heat for 2 minutes with automatic stirring to combine all flavors.
Garnish and Serve
The poha is now ready. Transfer to a serving bowl. Garnish with the remaining 30 g roasted salted peanuts, 1 tbsp freshly squeezed lemon juice, 4 stems minced coriander leaves, 10 g peeled pomegranate pearls, and 10 g sev. Serve hot.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

417

Calories

41g

Carbs

12g

Protein

23g

Fat

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Vegetable Poha

West Indian • Maharashtrian • Breakfast • Heart-friendly

Vegetable Poha

15 mins

3 servings

Cooked 1,300+ times recently

Vegan

★ 4.1

Ingredients

120 g medium poha (washed and soaked)
1.25 tsp salt
0.5 tsp sugar
890 ml water
1 green chilli (diced)
1 onion (diced)
0.5 tsp jeera (cumin seeds)
0.25 tsp mustard seeds
10 curry leaves (washed)
1 tbsp refined oil
60 g carrot (peeled and diced)
0.5 tsp turmeric
50 g frozen peas
50 g roasted salted peanuts
1 tbsp lemon juice (freshly squeezed)
4 stems coriander leaves (minced)
10 g pomegranate pearls (peeled)
10 g sev

Instructions

A popular Indian breakfast dish, made in Maharashtrian-style, using flattened rice, herbs, onions, and spices and absolutely no oil!!

Prepare Poha and Initial Tempering
First, wash 120 g medium poha in a sieve and soak it in a separate bowl with 800ml water for 2 minutes. Drain well and mix with 1.25 tsp salt and 0.5 tsp sugar. Set aside. Next, add 1 tbsp refined oil, 0.5 tsp jeera, 0.25 tsp mustard seeds, 10 washed curry leaves, 1 diced onion, and 1 diced green chilli to The Upliance jar.
Sauté Spices and Vegetables
The Upliance will now automatically sauté the tempering spices and diced vegetables. Begin by sautéing on low heat for 2 minutes without the lid to temper. Then, add 60 g peeled and diced carrot, 50 g frozen peas, 0.5 tsp turmeric, and 80 ml water. Secure the lid. The Upliance will then cook the vegetables on low heat for 10 minutes with automatic stirring until tender.
Combine Poha and Finish Cooking
Now, add the pre-seasoned, soaked poha, 20 g roasted salted peanuts, and 10 ml water to The Upliance jar. The device will cook this on low heat for 2 minutes with automatic stirring to combine all flavors.
Garnish and Serve
The poha is now ready. Transfer to a serving bowl. Garnish with the remaining 30 g roasted salted peanuts, 1 tbsp freshly squeezed lemon juice, 4 stems minced coriander leaves, 10 g peeled pomegranate pearls, and 10 g sev. Serve hot.