Veggie ‘Poha’ Flat Rice
Ingredients
The spice
Garnish
Instructions
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Put the rice flakes into a bowl and cover with cold water for a couple of minutes, till soft. Drain water completely using a strainer and rinse before setting aside.
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Heat your skillet/pan and pour in the oil. Once heated, lower the flame and add in the cumin, mustard and fennel seeds and sauté for a couple of minutes. Once they pop, add the asafoetida, curry leaves, chilli and cashews and sauté for a couple of minutes until cashews are golden brown.
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Lower the flame and add in the chopped carrots, turmeric and salt. Cover the pan with a lid and let the carrots cook.
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Once the carrots are soft, add the poha, give it a little mixey mix, turn off the heat, sprinkle in the fresh, fragrant coriander and drizzle on the lemon.
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♡ Sprinkle with love, say a little prayer, and serve with gratitude ❤️
Note
Serving suggestions: I recommend having this with the coriander & mint chutney!!
Substitutions: You can substitute the oil for any you prefer
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