Beetroot Poha
This simple, wholesome vegan and vegetarian breakfast recipe idea will blow your mind because of how easy this recipe comes together with such simple ingredients and in only 5 minutes!
The tartness from the extra squeeze of lemon balances so well with the sweetness from the beetroot. The vibrant magenta stain from the beetroot adds an incredible bright and festive colour.
This Beetroot Poha is the perfect and hearty breakfast to get you feeling full and powered to accomplish another day!
Beetroot Poha
Yields: 2 individual serving portions
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Ingredients & Utensils
Non-stick cooking pan
1 cooking ladel
1 strainer
2 tablespoons Extra Virgin Olive Oil or Ghee
1 teaspoon Black Mustard Seed (optional)
1 tablespoon Dried Curry Leaves
1/3 cup raw and unsalted Peanuts
1 large Beetroot, cut into small cubes
2-3 Green Thai Chili Peppers (adjust as per your spice preference)
1 teaspoon Salt
1-2 pinch Sugar (optional)
2 cups Poha (medium thickness)
2 tablespoons Lemon juice or a squeeze of 1/4 lemon
Let's Get Cooking
1. Into a non-stick cooking pot, add the Extra Virgin Olive Oil or Ghee, optional Black Mustard Seeds, Dried Curry Leaves and Peanuts. Stir on a medium-low setting and until the peanuts are a slightly golden colour.
2. Add the Beetroot, Green Thai Chili Peppers, Salt and optional pinch of Sugar. Increase the stove-top to a medium heat and stir with a ladel. While the beetroot is cooking, add 2 cups of Poha into a strainer. With a gentle hand, run the Poha under lukewarm water 3-4 times and until the poha becomes slightly maluable or easily squishable in-between your fingers. Add this into the cooking pot. Gently combine all the ingredients making sure not to over mix as you want to ensure that the poha maintains its shape and does not clump together.
3. Add the lemon juice and combine once more. At this point you can also do a taste test - just to make sure it is to your taste preference!
4. Plate and enjoy your homemade Beetroot Poha for a wholesome and filling breakfast!
Notes
1. Adjust and substitute any of the ingredients based on your dietary preferences.
2. I encourage you to go to your local South Asian Grocery store to buy the Poha. They usually come in 3 varieties based on the thickness (small, medium and large). For this breakfast recipe, stick to medium size Poha. The poha is initially rough in texture but once rinsed through lukewarm water the poha will slightly thicken in size and you will be able to easily squish a grain inbetween your fingers. This is an indication that your poha is "cooked." Rinsing the poha in a strainer also prevents the Poha from clumping together.
3. If you like tartness, you can add a little more of the lemon juice. The sweetness from the betroot with the tarte taste from the lemon juice is a perfect balance of flavours!
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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