Sprouts poha is a nutritious and flavorful twist on the classic poha dish. It adds the goodness of sprouts to enhance the nutritional value of the dish. Here's a recipe for making sprouts poha:
Ingredients:
1 cup flattened rice (poha)
1/2 cup mixed sprouts (such as mung bean sprouts, chickpea sprouts, etc.)
1 medium-sized onion, finely chopped
1 medium-sized tomato, finely chopped
1 green chili, finely chopped (adjust to your spice preference)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
8-10 curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (optional)
Salt to taste
1 tablespoon oil
Fresh coriander leaves, finely chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Rinse the flattened rice (poha) under running water in a colander. Allow it to drain and set it aside.
Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
Add chopped onions and green chili to the pan and sauté until the onions turn translucent.
Add the chopped tomatoes and cook until they become soft and mushy.
Now, add the mixed sprouts to the pan and sauté for a couple of minutes.
Add turmeric powder, red chili powder (if using), and salt. Mix well.
Add the rinsed flattened rice (poha) to the pan and gently mix everything together, ensuring the poha is coated with the spice mixture. Cook for a few minutes until the poha is heated through.
Turn off the heat and garnish the sprouts poha with fresh coriander leaves.
Serve the sprouts poha hot with a squeeze of lemon juice on top.
