Here's a healthy recipe for Mixed Sprouts Poha:
Ingredients:
1 cup mixed sprouts (such as moong beans, chickpeas, and lentils)
1 cup flattened rice (poha)
1 small onion, finely chopped
1 small tomato, finely chopped
1 green chili, finely chopped (adjust to your spice preference)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
A pinch of asafoetida (hing)
8-10 curry leaves
1 tablespoon oil
Salt to taste
Fresh coriander leaves, chopped for garnish
Lemon wedges, for serving
Instructions:
Rinse the flattened rice (poha) under cold running water for a few seconds. Drain the water and set it aside to soften.
Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
Add asafoetida (hing) and curry leaves. Stir for a few seconds until fragrant.
Add chopped onion, green chili, and a pinch of salt. Sauté until the onions turn translucent.
Add the mixed sprouts and turmeric powder. Stir well to combine.
Cover the pan and cook for 3-4 minutes until the sprouts are slightly tender.
Meanwhile, take the softened flattened rice (poha) and fluff it up gently with a fork to separate the grains.
Add the fluffed flattened rice (poha) to the pan with the sprouts. Mix well to combine all the ingredients.
Season with salt according to your taste. Cook for another 2-3 minutes, stirring occasionally.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the Mixed Sprouts Poha warm with a squeeze of lemon juice on top.
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