POHA

Ingredients

• 3-cup poha (a type of rice flakes, preferably thick kind)
• 1 tsp black mustard seeds
• 1/3-cup safflower oil
• 1 tsp cumin seeds
• 5 curry leaves, fresh or dried
• ½ tsp turmeric
• ½ tsp salt
• ½ cilantro leaves, chopped
• 1-pinch hing
• 1 small onion, chopped fine
• 1 small green chili, chopped fine
• Some coconut, cilantro and lime for garnish.

Method –

Wash the rice flakes twice, drain and set aside. Heat the oil in a frying pan, over a medium heat, and add the mustard seeds, cumin seeds and curry leaves. Stir until the seeds pop and put in the turmeric, salt and hing. Next add the cilantro, onions and chili and cook until soft and slightly brown. Stir in the rice flakes, cover and turn off the heat. Lastly garnish with coconut and cilantro. Give each serving a squeeze of fresh lemon.

Medicinal value –

Poha is uncooked rice flakes. It quickly and never needs even water. It is said to be the most digestible food ever. This could be eaten daily with no major side effects. There is no much tridoshic involvement but it is best for its light digestion properties.

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