Poha Upma

Poha Upma with Rice Poha

A flavorful South Indian-style variation of poha made with Radhe Krishna Rice Poha, vegetables, peanuts and a classic tempering of mustard seeds, curry leaves and spices. Light, quick and satisfying.

Ingredients

• 2 cups Radhe Krishna Rice Poha
• 1 medium potato, boiled and chopped
• 1 small carrot, finely chopped
• 1/3 cup green peas
• 1/3 cup onion, finely chopped
• 2 tbsp peanuts or cashews
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 8-10 curry leaves
• 1 green chili, chopped
• 1/2 inch ginger, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp sugar, optional
• Salt, to taste
• 2 tbsp fresh coriander, chopped
• 1 tbsp grated coconut, optional
• 1 tbsp lemon juice

Instructions

1. Prepare the poha: Rinse the Rice Poha gently in a sieve until it softens. Drain completely, then mix it with turmeric, salt and a little sugar if desired.
2. Prepare the tempering: Heat oil in a pan. Add mustard seeds and let them crackle. Add chana dal, urad dal and peanuts or cashews and cook until lightly golden.
3. Add aromatics: Add curry leaves, green chili, ginger and chopped onion. Sauté until the onion becomes soft and translucent.
4. Add vegetables: Add the cooked potato, carrot and green peas. Stir well and cook for a few minutes until the vegetables are heated through.
5. Add the poha: Add the softened Rice Poha and gently mix everything together. Cover and cook on low heat for 3-4 minutes.
6. Finish and serve: Turn off the heat and mix in fresh coriander, grated coconut and lemon juice. Serve warm.