Millet Masala Poha
This millet masala poha is a healthy and flavorful breakfast or snack. It's packed with vegetables and spices, making it a vibrant start to your day.
Ingredients
- 2 cups foxtail millet flakes (thin variety)
- 2 tablespoons refined vegetable oil
- 1 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 10-12 fresh curry leaves
- 0.5 teaspoon asafoetida (hing)
- 2 medium onions, finely sliced
- 1 medium carrot, finely chopped
- 0.5 cup green peas (fresh or frozen)
- 1 medium potato, peeled and finely diced
- 2 green chilies, slit lengthwise
- 1 teaspoon finely chopped ginger
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 0.5 teaspoon garam masala
- 0.25 cup water
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon salt (adjust to taste)
- 0.25 cup roasted peanuts
- 0.5 cup fresh cilantro, finely chopped
- 2 tablespoons sev (Indian crispy chickpea noodles), for garnish
Instructions
- Place 2 cups foxtail millet flakes in a fine-mesh sieve and rinse them gently under cold running water for about 30 seconds. Do not soak. Let them drain completely in the sieve while you prepare the other ingredients.
- Heat 2 tablespoons refined vegetable oil in a large pan or kadai over medium heat.
- Add 1 teaspoon mustard seeds and 0.5 teaspoon cumin seeds. Let them crackle for a few seconds.
- Add 10-12 fresh curry leaves and 0.5 teaspoon asafoetida (hing). Cook for 10 seconds until fragrant.
- Add 2 medium finely sliced onions and cook for 5-7 minutes, stirring occasionally, until they turn translucent and soft.
- Stir in 1 medium finely chopped carrot, 0.5 cup green peas, and 1 medium finely diced potato. Cook for about 8-10 minutes, stirring frequently, until the vegetables are tender. You can cover the pan for a few minutes to help them cook faster.
- Add 2 green chilies slit lengthwise and 1 teaspoon finely chopped ginger. Sauté for 1 minute until aromatic.
- Mix in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, and 0.5 teaspoon garam masala. Cook for 30 seconds, stirring constantly, to toast the spices.
- Add 0.25 cup water and 0.5 teaspoon salt. Stir well and bring to a simmer. This helps the spices blend and prevents them from burning.
- Gently add the drained millet flakes to the pan. Mix everything thoroughly but carefully, ensuring the flakes don't break too much. Cook for 2-3 minutes, letting the millet absorb the flavors and heat through.
- Remove the pan from heat. Stir in 2 tablespoons fresh lemon juice and 0.25 cup roasted peanuts.
- Transfer the millet masala poha to serving plates. Garnish generously with 0.5 cup finely chopped fresh cilantro and 2 tablespoons sev. Serve hot.