Poha Style Lemon Quinoa
- 2
- 12
- 5min
- 15min
Poha, also known as Kanda Poha, first originated in the state of Maharashtra, and is today a very popular breakfast food in the states of Gujarat, Madhya Pradesh, Maharashtra, Telangana and Karnataka. Light and healthy, this dish is best enjoyed with a liberal sprinkling of sev namkeen on top.
Ingredients
Ingredients
Cooking Steps
Preparation
Step 1 :
In a large pan blanch the fresh peas with a little salt. Once boiled, drain the water and keep aside.
Step 2 :
Wash and boil the quinoa. Don’t make it mushy.
Step 3 :
In a heavy bottom kadai, heat oil. Add heeng and let it fry for about a minute.
Step 4 :
Add the jeera and mustard seeds and fry for 2 minutes till the mustard splutters and the jeera turns golden brown.
Step 5 :
Add curry leaves and split green chillies to the oil, fry for one minute.
Step 6 :
Now add the onions and fry till they are translucent. Add salt and turmeric.
Step 7 :
Now add the blanched peas and quinoa, mix well. Fry for one minute till everything is incorporated.
Step 8 :
Turn off the heat and cover the pan for 5-6 minutes. The poha will cook in steam.
Step 9 :
Serve hot garnished with coriander leaves, bhujiya and a slice of lemon.
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Poha Style Lemon Quinoa
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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