Poha Flattened Rice Breakfast
A popular Indian breakfast of rinsed flattened rice flakes stir-fried with mustard seeds, turmeric, onion, green chili, and fresh lemon. Light, quick, and naturally vegan, Poha is a pantry-friendly morning staple.
Ingredients
- 2 cups thick or medium poha (flattened rice flakes)
- 2 tbsp neutral oil (such as sunflower or canola)
- 1 tsp black mustard seeds
- 12 fresh or dried curry leaves
- 1 yellow onion, finely diced
- 1 serrano or green finger chili, finely chopped
- 1/2 tsp ground turmeric
- 1/2 tsp granulated sugar
- 1 tsp kosher salt
- 2 tbsp fresh lemon juice
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
Place 2 cups thick or medium poha (flattened rice flakes) in a fine-mesh strainer and rinse under cool running water for 30 seconds, gently fluffing with your fingers. Let drain for 5 minutes. Sprinkle with 1 tsp kosher salt, 1/2 tsp ground turmeric, and 1/2 tsp granulated sugar and toss gently.
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2
Heat 2 tbsp neutral oil (such as sunflower or canola) in a wide skillet over medium heat. Add 1 tsp black mustard seeds and cover loosely; let them pop for about 30 seconds. Add 12 fresh or dried curry leaves and stand back.
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3
Add 1 finely diced yellow onion and 1 finely chopped serrano or green finger chili and cook, stirring, until the onion is soft and lightly golden, about 4-5 minutes.
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4
Add the seasoned poha to the skillet. Gently toss everything together over low heat until warmed through and evenly coated with the turmeric, about 2-3 minutes.
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5
Remove from heat. Drizzle with 2 tbsp fresh lemon juice and toss. Taste and adjust salt. Garnish with 1/4 cup roughly chopped fresh cilantro and serve hot.