Poha with Sprouts and Spinach
This dish is an excellent breakfast or snack option for weight loss. It is low in calories, high in fiber, and packed with nutrients from the sprouts and spinach. This recipe is also gluten-free, vegan, and cooked in very little oil, making it a healthy and delicious option for many dietary preferences. The dish is an excellent source of protein, carbohydrates, and healthy fats, making it a well-balanced meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
91 kcal
Protein
3 g
Carbs
15 g
Fat
2 g
Fiber
2 g
Ingredients
Onion Finely Chopped
0.5 medium cup (80g)
Cumin seeds
0.5 tsp (2g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Chopped Green Chilli
1 tsp (2g)
Mustard seeds
0.5 tsp (2g)
Poha (Raw)
1 small cup (100g)
Moong Sprouts
1 small bowl (100g)
Spinach
0.5 cup, chopped (100g)
Turmeric powder
0.5 tsp (2g)
Red chilli Powder
0.5 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
Rinse the poha in water until it softens, then drain the water and set it aside.
Cooking Steps
In a pan, heat oil over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and sauté for 10-20 seconds until they turn aromatic.
Add chopped onion and green chili, sauté for 2-3 minutes until the onion turns translucent.
Add chopped spinach and moong sprouts. Stir well and cook for 2-3 minutes until the spinach wilts and the sprouts are cooked.
Add turmeric powder, red chili powder, and salt. Mix well.
Add the rinsed poha to the pan and mix well.
Cover the pan with a lid and let it cook for 2-3 minutes until the poha is heated through.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.