Smoky Kadhai Masala Vegetable Poha Recipe

About this recipe

Smoky Kadhai Masala Vegetable Poha is a delightful twist on the classic Indian breakfast dish, featuring flattened rice cooked with a medley of colorful vegetables, aromatic spices, and a subtle smoky flavor that adds depth to every bite. Perfectly balanced for a medium spice level, this dish combines the richness of roasted peanuts, the sweetness of sautéed bell peppers, and the tang of fresh lime juice, making it a wholesome and satisfying start to your day. Designed for body maintenance, it offers a balanced mix of macros and is ideal for moderate activity levels. This recipe is crafted for an intermediate cooking level, ensuring a rewarding experience as you prepare this comforting and nutritious meal for your family.

Ingredients

• 250g Swad White Aval 250g
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g Carrot
• 30 g Smoked Paprika Powder
• 500g Good Life Raw Peanuts 500 G
• 100G Oleo
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the flattened rice in a colander under running water for 1-2 minutes, then let it drain and soften for 5 minutes.
2. 2. Heat 2 tablespoons of vegetable oil in a kadhai or heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter, followed by curry leaves and slit green chilies. Sauté for 30 seconds.
3. 3. Add the finely chopped onion and sauté until translucent, about 2-3 minutes. Stir in the chopped tomato and cook until softened, about 2 minutes.
4. 4. Toss in the diced bell pepper, chopped carrot, and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
5. 5. Add turmeric powder, red chili powder, smoked paprika, and garam masala to the pan. Mix well and cook the spices for 1 minute to release their aroma.
6. 6. Gently fold in the softened flattened rice and roasted peanuts. Mix thoroughly to ensure the spices and vegetables are evenly distributed. Cook for 2-3 minutes on low heat.
7. 7. Turn off the heat and sprinkle lime juice and chopped coriander leaves over the poha. Mix gently to combine.
8. 8. Serve hot, garnished with additional coriander leaves or a few roasted peanuts for added crunch, if desired.