Poha With Boiled Eggs Recipe

About this recipe

Poha with Boiled Eggs is a delicious and protein-packed Indian breakfast dish that combines the lightness of flattened rice with the richness of boiled eggs. This recipe is infused with traditional spices and garnished with fresh herbs, making it a wholesome and satisfying start to your day. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 500 g Poha
• 6 pcs White Eggs
• 500 g Onion
• medium Chilli Green Long
• 500g Good Life Raw Peanuts 500 G
• 100 g Lemon
• 200 ml Mustard Oil
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt

Instructions

1. 1. Rinse 2 cups of poha (flattened rice) in a colander under running water for 1-2 minutes until soft, but not mushy. Set aside to drain.
2. 2. In a medium-sized pot, place 4 eggs in water and bring to a boil. Let them cook for 10 minutes. Once cooked, transfer them to cold water, peel, and set aside.
3. 3. Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Then add 10-12 curry leaves, 1 finely chopped green chili, and 1 finely chopped large onion. Sauté until the onion turns translucent.
4. 4. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste to the pan. Sauté for 1 minute to release the aromas of the spices.
5. 5. Add the softened poha to the pan. Mix gently to combine with the spices and cook for 3-4 minutes, ensuring the poha absorbs the flavors.
6. 6. Slice the boiled eggs into halves or quarters. Place them on top of the poha in the pan, sprinkle a pinch of salt and pepper on the eggs, and cover the pan. Let it cook for 2 minutes on low heat.
7. 7. Garnish the poha with 2 tablespoons of chopped fresh coriander and a handful of roasted peanuts. Serve hot with a squeeze of fresh lime juice on top.