Savoury Ayurvedic Breakfast: Veggie Poha
Serves 2
The first time I ate a version of this dish was in a friend’s kitchen in Kolcutta back in 2015. She described it as the staple of her childhood - a dish her mum would whip up to feed a hungry family. Like a blank canvas, poha offers infinite creativity - you’re limited only by your imagination and what’s in your pantry. Below is a recipe to get you started, but experiment with the different vegetables and spices to create something magic. We serve a variation of this comfort food whenever we need something satisfying and filling, yet still grounding and nourishing. It also makes a great quick breakfast for those exploring an Ayurvedic take on breakfast!
You’ll need
2 tablespoons ghee
1 clove garlic, chopped (remove the inner sprout for improved digestibility)
2 cm piece ginger, chopped or grated
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 cup poha (flattened rice flakes)
2 cups seasonal vegetables, finely chopped (carrot, zucchini, cabbage, peas, corn, kale, pumpkin, spinach etc)
1 stem fresh curry leaves
Salt & black pepper, to taste
Fresh coriander and lemon, to serve
How to
Place the poha in a bowl with water and stand for a few minutes. Transfer to a colander and rinse for a few more minutes, then set aside.
Heat a frying pan or skillet on medium heat and add ghee. Once melted, add the garlic and ginger and saute until softened. Be mindful that it doesn’t burn.
Add cumin seeds and toast for a few seconds, then add the coriander and turmeric as well as the vegetables. Cook for a few minutes until softened. If it looks dry, add a little more ghee or water.
Add the poha, curry leaves and a touch of water, and stir until combined and a thick consistency.
Season with salt and pepper and serve with a lemon wedge and fresh coriander.