Ingredients
- Poha (flattened rice): 1 cup
- Mixed sprouts (moong beans, chickpeas, etc.): ½ cup
- Cucumber (chopped): ¼ cup
- Tomato (chopped): ¼ cup
- Onion (finely chopped): 2 tbsp
- Fresh coriander leaves (chopped): 2 tbsp
- Lemon juice: 1 tbsp
- Chaat masala: ½ tsp
- Cumin powder: ½ tsp
- Turmeric powder: ¼ tsp
- Salt: to taste
- Black pepper: to taste
- Olive oil or ghee: 1 tsp
- Mustard seeds: ½ tsp
- Green chili (optional, chopped): 1
- Grated carrot (optional): 2 tbsp
Method
Wash the poha in water for 2-3 minutes, drain, and let it rest for a couple of minutes to soften.
In a pan, lightly sauté the mixed sprouts with a pinch of salt and turmeric powder for 2-3 minutes, or steam them until slightly tender.
Heat oil or ghee in a pan, add mustard seeds, and let them splutter. Add chopped green chili (optional) and onions, sautéing for 2-3 minutes until the onions turn translucent.
In a large bowl, combine the softened poha, sautéed sprouts, and tempered onions. Add chopped cucumber, tomato, grated carrot, fresh coriander leaves, and lemon juice.
Sprinkle chaat masala, cumin powder, black pepper, and salt. Mix everything gently to combine.
Serve immediately, garnished with extra coriander leaves and a dash of lemon juice if desired.
Serving Size: Serves 2 people.
Notes
- You can add other veggies like bell peppers or avocado to enhance the flavor and nutritional value.
- For extra protein, top with a boiled egg or a few cubes of paneer.
- This bowl is a great breakfast or light lunch option, packed with fiber and protein.
