Veggie-Loaded Poha with Lemon Sprouts

Ingredients

• 80g thick poha (flattened rice), rinsed
• 60g mixed capsicum/bell peppers, diced
• 40g tomato, chopped
• 40g onion, finely sliced
• 5g oil
• 3g mustard seeds + curry leaves
• 2g turmeric + salt + mild chili powder
• 50g mixed sprouts (moong/chana), raw or steamed
• 5ml lemon juice
• 10g cucumber or carrot, finely chopped (for sprouts)

Preparation

1. Rinse poha, drain well and fluff; keep ready.
2. Temper oil with mustard seeds and curry leaves; sauté onion until soft.
3. Add capsicum, bell peppers and tomato; cook 3–4 min with turmeric, chili and salt.
4. Fold in poha gently until heated and coated; adjust salt.
5. Toss 50g sprouts with chopped basic veg, salt and lemon.
6. Serve hot poha with the lemony sprouts on the side.