Poha with Steamed Mixed Sprouts
This Poha with Steamed Mixed Sprouts recipe is a healthy and nutritious dish that is perfect for breakfast or as a mid-day snack. It's low in calories and fat, making it a great option for weight loss. This recipe is also vegan and gluten-free, making it suitable for a variety of dietary preferences. Poha is made with flattened rice, which is a good source of carbohydrates. The steamed mixed sprouts are an excellent source of protein and fiber.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
117 kcal
Protein
5 g
Carbs
20 g
Fat
2 g
Fiber
4 g
Ingredients
Chopped Onion
1 small cup (80g)
Chopped Tomato
1 small cup (100g)
Chopped Green Chilli
2 tsp (4g)
Mustard seeds
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Common Salt
0.25 tsp (1.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Rice flakes
0.25 cup (50g)
Green gram, whole
0.25 cup (25g)
Black Lentils
0.25 small cup (25g)
Instructions
Preparation
Rinse the green moong dal and black masoor dal and soak them separately for at least 6-8 hours or overnight.
After soaking, drain the water and rinse the dals again.
Take a muslin cloth or a clean kitchen towel and spread the dals on it. Cover the dals with the cloth and keep them in a warm place.
Leave the dals covered for 8-12 hours, or until you see small sprouts emerging from the dals.
Once the dals have sprouted steam it for 10 minutes.
Cooking Steps
Wash the flattened rice in a colander and drain the excess water. Keep it aside.
Heat a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
Add chopped onions and green chili. Sauté for 2-3 minutes until onions turn translucent.
Add chopped tomatoes and cook for 2-3 minutes until they turn soft.
Add the steamed sprouts and cook for 2-3 minutes.
Add turmeric powder and salt. Mix well.
Add rice flakes (poha) and mix well until everything is blended together.
Cover the pan with a lid and let it cook for 2-3 minutes over low heat.
Garnish with fresh coriander leaves and serve hot.