Poha with Peanuts
Indori Poha
A classic Madhya Pradesh breakfast. Lemon's vitamin C boosts non-heme iron absorption 3-6 times.
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Calories
220 kcal
Nutrition Per Serving
220
kcal
6g
Protein
34g
Carbs
7g
Fat
0g
Fiber
Calorie Breakdown
Ingredients
- 1½ cups Thick poha(Poha)
- 2 tbsp Peanuts(Moongphali)
- ½ tsp Mustard seeds(Rai)
- 7 leaves Curry leaves(Kadipatta)
- 1 medium Onion(Pyaaz)
- 1 tbsp Lemon juice(Nimbu)
Method
- 1
Wash poha gently, drain well, and toss with salt and turmeric.
- 2
Temper mustard seeds and peanuts in oil until peanuts are golden.
- 3
Add curry leaves, green chilli, and chopped onion.
- 4
Add prepared poha, sugar, and lemon juice; toss 3 minutes.
Health Benefits
- Iron from flattened rice enhanced by vitamin C from lemon
- Peanuts add protein and healthy fats
Ayurvedic Properties
Dosha Effect
Balances Pitta and Kapha
Best Season
All seasons
Agni Effect
Light, easy to digest
Helpful For
Tip: Lemon's vitamin C boosts non-heme iron absorption 3-6x.
Source: Two Sciences One Plate - Chapter 31
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