Sanjivani Onion Peas Poha

Health Benefits:

Sanjivani Onion Peas Poha is a wholesome recipe packed with complex carbohydrates, iron, fibers, antioxidants and vitamins. Sanjivani recipe includes the green peas and onions which makes it more nutritious and delicious. Its glycemic index and fat content are low fat.

Ingredients:

• Thick Poha-1 cup
• Onion, finely chopped-½ cup
• Green Peas-¼ cup
• Cashew nuts, splits-10 to12 pieces
• Cilantro, chopped-2 tablespoons
• Sev/Gram flour noodles(optional)-1 tablespoon

Spices:

• Mustard seeds -1/2 teaspoon
• Turmericpowder-½ teaspoon
• Asafoetida-1 pinch
• Ginger, ground-½ teaspoon
• Green Chili, finely chopped-½ teaspoon, more if preferred hot.
• Lemonjuice-1 teaspoon
• Salt to taste

Liquids:

• Canola/Avocado Oil-2 tablespoons
• Water-1/2 cup

Cooking Instructions:

1. Rinse 1 cup of thick poha in a strainer and keep it aside. Once the poha absorbs water, it yields 1½ cup of soaked poha.
2. Heat the oil in a pan on a high flame and add mustard seeds. Let them crackle.
3. Add onions and sauté for about a minute. I prefer sweet onions as it gives a mild sweetness to this recipe, but any type of onion can be used.
4. Then add green peas and mix well.
5. Add ginger, green chilies, cashew nuts, turmeric powder, asafetida, and water. Mix well and allow them to cook for 2-3 minutes.
6. When the onions and peas soften, add soaked poha, add salt to taste and mix well. Let them cook for another 2-3 minutes on a low flame and then turn the stove off. Let the steam inside cook it until ready to eat.
7. Add lemon juice when ready to eat and mix well.
8. Garnish with Cilantro and serve hot.
9. In certain regions of India, they also add plain or spicy Sev for added flavor.

Note:

If the poha is served much later after cooking, then put the poha in a stainless-steel vessel that can be used for steaming when ready to eat. Steaming is a much-preferred way of heating or warming as it keeps the poha soft.