Ingredients: 2 cups Poha (Flattened rice),1/2 cup Green peas (Matar) – blanched,1 Onion – finely chopped,3 Tomatoes – finely chopped,1 Green Chilli – finely chopped,2 cloves Garlic – roughly pounded,1 teaspoon Fennel seeds (Saunf) – roughly pounded,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 sprig Curry leaves,2 tablespoons Coriander (Dhania) Leaves – finely chopped for garnish,2 teaspoons Sunflower Oil,2 teaspoons Lemon juice,Salt – to taste
Time in minutes: 20 Servings: 4 Course: North Indian Breakfast Diet: Vegetarian
Instructions: To begin making the Tomato Poha With Peas Recipe, wash the poha in running water and drain it using a strainer and keep aside.Blanch the green peas in hot water and keep aside. Heat oil in a wok, add mustard seeds and let it crackle.Once the seeds have crackled add the roughly pounded fennel seeds and garlic to the pan and saute till the garlic turns golden brown.Once done add the asafoetida, curry leaves and let it splutter. Add the onions and saute until it turns translucent.Add in the tomatoes, green chilli and saute until the tomatoes turn a bit mushy.Now, add the turmeric, red chilli and coriander powder, and saute for a minute.Add in the drained poha, season with salt and mix everything gently.Cover it with a lid and let it cook for 10 minutes until the poha is cooked completely.Once done, add the lemon juice, garnish with coriander leaves, mix well and turn off the heat. Transfer the Tomato Poha to a serving plate and serve.Serve Tomato Poha With Peas Recipe along with Cocoa Banana Almond Date Smoothie for a quick breakfast or for kids lunch box along with some cut fruits and nuts.