Kanda Poha is a savory Indian breakfast dish made with quick-cooking rice flakes(poha), onion(kanda), peas and turmeric. I add some oats to make this additional filling and nourishing!
Meet my favourite savory breakfast dish – Poha! This can be a well-liked Indian breakfast dish made with thick rice flakes. These flakes are like oats, you soak them and use. Most frequently they’re utilized in a savory dish like this breakfast. It’s a stir fry with Indian spices, onion, peas, different veggies, and nuts. It’s served garnished with lime juice, cilantro. I typically add oats together with the rice flakes, to make it a heartier breakfast. Oats are an acquired taste so strive by changing quarter of the rice flakes after which half with oats. For an all oat model, make my oat poha.
It’s a tiny bit like Indian turmeric rice however made with quick-cooking rice flakes and oats and making this takes nearly 15 minutes and all you want is 1 pan.
Chopped peanuts or cashews add some crunch whereas peas add a pop of coloration however you may add another veggie to this dish. No matter you’ve sitting in your fridge and doesn’t require a lot cooking time can be an amazing addition right here.
Extra savory vegan Breakfast dishes:
Tofu Bhurji(Indian Breakfast Scramble)
Chickpea Flour Frittata GF Soy-free
Vegan Omelet with Mung bean GF Soy-free
Kanda Poha (Spiced Veggie Rice flakes Oat Breakfast)
Kanda Poha is a savory Indian breakfast dish made with quick-cooking rice flakes(poha), onion(kanda), peas and turmeric. I add some oats to make this additional filling and nourishing! So good on a chilly morning.
Yield: 2
Energy: 279kcal
- 1 cup thick poha thick flattened rice flakes
- 1/3 cup old school oats use licensed gluten-free oats to make gf.
- 2 teaspoons safflower or different impartial oil
- 1/2 teaspoon black mustard seeds
- 10 curry leaves chopped contemporary*, frozen or dried
- 1/2 scorching inexperienced chili finely chopped, comparable to Serrano, or Indian chili
- 1/2 cup finely chopped purple onion
- 3 tablespoon chopped cashews or peanuts omit for nutfree
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne or purple chili powder or to style
- 1/3 cup contemporary or frozen inexperienced peas thawed if frozen
- 3/4 teaspoon salt
- 3 tablespoons chopped cilantro for garnish
- 2 teaspoon lime or lemon juice for garnish, not non-obligatory
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Wash the poha and oats and soak in 2 cups of heat or room temperature water for five minutes, then drain for two minutes. (Steps 2 by way of 4 take about the identical time, so the poha and oats would not have to be soaked prematurely.)
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Warmth a skillet over medium warmth, add the oil.
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When the oil is scorching, add the mustard seeds and watch for them to vary coloration considerably or to begin popping. 10 seconds to a minute relying on warmth of the skillet. Add curry leaves and chili, then stir rigorously for just a few seconds. Add within the onions and cashews and good pinch of salt and cook dinner onion is till translucent, 6 to 7 minutes.
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Add turmeric , cayenne, peas, half the salt and blend nicely. Cowl and cook dinner for 1 minute.
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Drain the poha and oats nicely and add to the pan, then add the remaining salt. Toss and Combine nicely. Cowl, scale back the warmth to low, and cook dinner for 4 to five minutes.
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Open the lid and Stir to combine and fluff. Add cilantro and lemon juice and blend. Style and regulate salt and spice. Cowl, take off warmth and and put aside for 2-3 minutes. Open the lid and fluff once more and Serve heat with a drizzle of lemon juice.
To make this nut-free, omit the nuts.
* Recent curry leaves can be found at Indian shops domestically or on-line on amazon. Freeze them in hermetic container for months, use frozen straight from the freezer.
Energy: 279kcal | Carbohydrates: 47g | Protein: 7g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.003g | Sodium: 461mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 58mg | Calcium: 45mg | Iron: 1mg
Substances:
- for this dish, I take advantage of a mixture of thick poha ( thick flattened rice flakes ) and old school oats
- spices: for the tempering, we toast black mustard seeds and curry leaves in oil, then add inexperienced chili and onion to get the flavors going
- for coloration and to get some veggies in, we add some frozen peas. Add in cooked potatoes, finely chopped carrots , peppers, zucchini for variation
- we add our favourite warming floor spices turmeric and a contact of chili powder for warmth
- chopped inexperienced chili add some warmth
- cashews or peanuts present some crunch, omit for nutfree
- chopped cilantro provides freshness and a contact of coloration
Suggestions & Variations:
- For variation: add cooked cubed potatoes after the onions are translucent. Or add different chopped veggies and greens, cowl and cook dinner till nearly executed and proceed with the subsequent step.
- To make this nut-free, omit the nuts.
- Recent curry leaves could be purchased from Indian shops domestically or on-line on amazon. Freeze them in an hermetic container for months, and use frozen straight from freezer.
The best way to make Kanda Poha:
Wash the poha and oats and soak in 2 cups of water for five minutes, then drain for two minutes. (Steps 2 by way of 4 take about the identical time, so the poha and oats would not have to be soaked prematurely.)
Warmth a skillet over medium warmth, add the oil.
When the oil is scorching, add the mustard seeds and watch for them to vary coloration considerably or to begin popping. A few minute. Add curry leaves and inexperienced chili, then stir rigorously for just a few seconds.
Add within the onions and cashews and pinch of salt and cook dinner the onion till translucent, 6 to 7 minutes.
Add turmeric, cayenne, peas, and half of the salt and blend nicely. Cowl and cook dinner for 1 minute.
Drain the poha and oats nicely and add to the pan, then add the remaining salt. Toss and Combine nicely.
Cowl, scale back the warmth to low, and cook dinner for 4 to five minutes.
Open the lid and Stir to combine and fluff. Add cilantro and lemon juice and blend. Style and regulate salt and spice. Cowl, take off warmth and and put aside for 2-3 minutes. Open the lid and fluff once more and Serve heat with a drizzle of lemon juice.
Make this Nutfree: Omit the nuts
