5 from 3 votes
Kanda Poha (Spiced Veggie Rice flakes Oat Breakfast)
Kanda Poha is a savory Indian breakfast dish made with quick-cooking rice flakes(poha), onion(kanda), peas and turmeric. I add some oats to make this extra filling and nourishing! So good on a cold morning.
Servings:
2
Calories:
279 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 1 cup poha thick flattened rice flakes, thick
- 1/3 cup old-fashioned oats use certified gluten-free oats to make gf.
- 2 teaspoons safflower oil or other neutral oil
- 1/2 teaspoon black mustard seeds
- 10 curry leaves fresh*, frozen or dried, chopped
- 1/2 green chili finely chopped, such as Serrano, or Indian chili, hot
- 1/2 cup onion red, finely chopped
- 3 tablespoon cashews omit for nutfree, chopped, or peanuts
- 1/2 teaspoon Turmeric
- 1/4 teaspoon cayenne pepper or red chili powder or to taste
- 1/3 cup green peas thawed if frozen, fresh or frozen
- 3/4 teaspoon salt
- 3 tablespoons cilantro for garnish, chopped
- 2 teaspoon lime juice for garnish, not optional, or lemon juice
Instructions
- Wash the poha and oats and soak in 2 cups of warm or room temperature water for 5 minutes, then drain for 2 mins. (Steps 2 through 4 take about the same time, so the poha and oats do not have to be soaked in advance.)
- Heat a skillet over medium heat, add the oil.
- When the oil is hot, add the mustard seeds and wait for them to change color significantly or to start popping. 10 seconds to a minute depending on heat of the skillet. Add curry leaves and chili, then stir carefully for a few seconds. Add in the onions and cashews and good pinch of salt and cook onion is until translucent, 6 to 7 minutes.
- Add turmeric , cayenne, peas, half the salt and mix well. Cover and cook for 1 minute.
- Drain the poha and oats well and add to the pan, then add the remaining salt. Toss and Mix well. Cover, reduce the heat to low, and cook for 4 to 5 minutes.
- Open the lid and Stir to mix and fluff. Add cilantro and lemon juice and mix. Taste and adjust salt and spice. Cover, take off heat and and set aside for 2-3 minutes. Open the lid and fluff again and Serve warm with a drizzle of lemon juice.
Cup of Yum
Notes
- For variation: add cooked cubed potatoes after the onions are translucent. Or add other chopped veggies and greens, cover and cook until just about done and continue with the next step.
- To make this nut-free, omit the nuts.
- * Fresh curry leaves are available at Indian stores locally or online on amazon. Freeze them in airtight container for months, use frozen directly from the freezer.
Nutrition Information
Calories
279kcal
(14%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.003g
(0%)
Sodium
461mg
(19%)
Potassium
207mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
260IU
(5%)
Vitamin C
58mg
(64%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 279
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Sodium | 461mg | 19% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 58mg | 64% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.