Tomato Poha With Peas Recipe
Tomato Poha With Peas is a delicious and healthy breakfast recipe that is simple and quick to make. Serve it with a bowl of fruits and a cup of tea for a wholesome start.
Poha or flattened rice are the most preferred quick breakfast option on rushed mornings. Having poha regularly can help prevent iron deficiency as every 100g raw rice flakes contains 20 mg of iron. Flattened rice are also light and easy to digest making it a perfect food for weight loss.
Here, we have flavoured the poha with tomato to give it a nice tart taste. Also, have added green peas to increase its nutrition.
Serve Tomato Poha With Peas Recipe along with Cocoa Banana Almond Date Smoothie for a quick breakfast or pack for kids lunch box along with some cut fruits and nuts.
If you like this recipe, you can also try other Poha recipes such as
10 M
10 M
20 M
4 Servings
Ingredients
- 2 cups Poha (Flattened rice)
- 1/2 cup Green peas (Matar) , blanched
- 1 Onion , finely chopped
- 3 Tomatoes , finely chopped
- 1 Green Chilli , finely chopped
- 2 cloves Garlic , roughly pounded
- 1 teaspoon Fennel seeds (Saunf) , roughly pounded
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 sprig Curry leaves
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped for garnish
- 2 teaspoons Cooking oil
- 2 teaspoons Lemon juice
- Salt , to taste
How to make Tomato Poha With Peas Recipe
To begin making the Tomato Poha With Peas Recipe, wash the poha in running water and drain it using a strainer and keep aside.
Blanch the green peas in hot water and keep aside. Heat oil in a wok, add mustard seeds and let it crackle.
Once the seeds have crackled add the roughly pounded fennel seeds and garlic to the pan and saute till the garlic turns golden brown.
Once done add the asafoetida, curry leaves and let it splutter. Add the onions and saute until it turns translucent.
Add in the tomatoes, green chilli and saute until the tomatoes turn a bit mushy.
Now, add the turmeric, red chilli and coriander powder, and saute for a minute.
Add in the drained poha, season with salt and mix everything gently.
Cover it with a lid and let it cook for 10 minutes until the poha is cooked completely.
Once done, add the lemon juice, garnish with coriander leaves, mix well and turn off the heat. Transfer the Tomato Poha to a serving plate and serve.
Serve Tomato Poha With Peas Recipe along with Cocoa Banana Almond Date Smoothie for a quick breakfast or for kids lunch box along with some cut fruits and nuts.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
