Wednesday, July 9, 2014

Crunchy Veggie Poha

I love adding crunch to my food. Adding crunch without adding calories? This is just perfect recipe for it. This can be a good evening snack or light one dish dinner.

Category :Vegan, low-Fat, Gluten free
 Preparation Time : 5 min. 
Cooking time : 15 min.
 Skill level : Easy
Serves : 4

Ingredients :
2 c extra thick poha (beaten rice)
1/4 c green bell pepper, Finely cut
1 ts spicy green chili, Finely cut
1/4 + 1/4 c white onion, Finely cut
1 ts Turmeric
1/2 ts Asafoetida
1 whole Red chili
1 tbs urad dal
1 tbs chana dal
1 ts mustard seeds
1 ts oil plus more to taste
2 tbs lemon juice
1 tbs sugar
1 Tbs finely chopped mint
2 c mix crunchy veggies, finely chopped(cucumber, white onion, carrots, cabbage, colored bell pepper)
1 tbs finely chopped cilantro

1. Soak poha for 3 min.
2. Drain poha completely for 10 min.
3. Heat oil on medium heat.
4. Add mustard seeds and chanadal.
5Move the content around untill chana dal is light golden-brown.
6. Add urad dal and red chili.
7. Move the content around untill urad dal is light golden-brown.
8. Add asafoetida and turmeric.
7. Roast for 1/2 min more at low heat.
8. Add 1/4 c onion, green chili and bell pepper
9. Roast until onion is translucent.
10. Add poha. 
11. Add rest of the onion, sugar, mint.(if poha feels too dry add 1-2 tbs water)
12. Mix gently until its evenly colored.
13. Add lemon juice and veggies , mix.
14. Turn the heat off.
15. Serve while warm.

*For Jain preparation omit the onions.
*Poha tastes very good with sev(thin chana dal noodles) but it adds some calories from fat.
If desired you can add 1 tbs sev and a squeeze of lemon just before serving.