Vegetable Kanda Poha
Maharashtrian-style kanda poha with onion tempering, turmeric-yellow rice flakes, and a mix of carrots, green beans, and peas. One-pan, naturally vegan, weeknight-fast.
Ingredients
For rinsing
- 2 cups thick poha about 180 to 200 g
- Cool water for rinsing
For the tempering
- 2 to 3 tbsp neutral oil or peanut oil
- 1 tsp mustard seeds
- 10 to 12 fresh curry leaves
- 1 pinch asafoetida hing; optional
- 1/4 cup raw peanuts
- 1 medium onion about 150 g; finely sliced
Vegetables
- 1/2 cup diced carrot about 1 medium
- 1/2 cup chopped green beans small pieces
- 1/2 cup green peas fresh or frozen
Spices and seasoning
- 1/2 tsp turmeric powder
- 1 to 2 tsp sugar optional
- 1 to 2 green chilies seeded for mild; slit
- Salt to taste
- 2 tbsp fresh lemon juice
- 2 tbsp fresh cilantro chopped
- Optional thin sev or roasted chana dal for topping
Instructions
Rinse and rest the poha
- Place poha in a fine sieve. Rinse very gently under cool running water a few seconds, tossing once. Drain about 1 minute.
- Transfer to a bowl. Sprinkle lightly with salt and toss. Rest 5 minutes while prepping vegetables. Grains should feel damp but not wet; if dry, sprinkle 1 tbsp water and toss.
Temper and cook onion
- Heat oil in a wide kadai or skillet over medium heat. Add mustard seeds. When they pop, add curry leaves (stand back), optional hing, and peanuts. Cook until peanuts deepen slightly, 1 to 2 minutes.
- Add sliced onion and a pinch of salt. Cook until soft and lightly golden, 6 to 8 minutes, stirring often.
Cook vegetables
- Add carrot and green beans. Stir-fry 3 to 4 minutes until bright and almost tender.
- Add peas, turmeric, green chilies, and optional sugar. Stir 1 minute. If the pan looks dry, add 1 tsp water only.
Fold in poha and finish
- Reduce heat to low. Crumble rested poha into the pan. Fold gently with a spatula. Cover 2 minutes.
- Turn off heat. Stir in lemon juice and cilantro. Fluff gently. Serve warm with lemon wedges and optional sev.
Notes
Poha thickness matters: thick flakes hold up to vegetables; thin poha goes mushy faster.
Moisture fix: if too wet, uncover and fluff on low heat 1 minute then rest off heat. If too dry, sprinkle 1 tbsp water, cover 1 minute, fluff.
Peanut swap: use roasted chana dal or cashews for crunch if avoiding peanuts.
Make-ahead: cool in a shallow container so steam escapes; refrigerate up to 2 days. Reheat in a pan with a splash of water and extra lemon.
Moisture fix: if too wet, uncover and fluff on low heat 1 minute then rest off heat. If too dry, sprinkle 1 tbsp water, cover 1 minute, fluff.
Peanut swap: use roasted chana dal or cashews for crunch if avoiding peanuts.
Make-ahead: cool in a shallow container so steam escapes; refrigerate up to 2 days. Reheat in a pan with a splash of water and extra lemon.
Tried this recipe?Let us know how it was!