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Vegetable Poha


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Vegetable Poha


Chivda (Thick) - 2 cups
Mixed vegetables (chopped small in desired shape) - 2 cups (may include Carrots, French Beans, Peas, Potatoes, etc)
Oil (any white oil) - 2 tbsp
Ghee - 1 tsp
Mustard seeds - 1 tsp
Chana daal - 1 tsp
Urad daal - 1 tsp
Curry leaves - 2-3 sprigs
Green chilli (chopped) - 2-3 or as desired
Salt - 2 tsp or as desired
Turmeric powder - 1/2 tsp
Kitchen King Masala - 2 tsp
Coriander leaves (Finely chopped) - 1 tbsp
Cashewnuts (halved) - 1 tbsp (fried or roasted as desired)
Raisins - 1 tbsp (soaked in water for at least 30 minutes)
Sugar - 2 tsp

For garnishing:
Bhujia Sev - as desired (optional)
onion (finely chopped) - as desired (optional)
a dash of lemon (optional)

Method of Preparation

1. Wash and soak chivda in sufficient water till soft (approx. 5-7 minutes).
2. Drain and keep aside, on a sieve.
3. Wash mixed vegetables and cook in a microwave oven at high for 5 minutes or till cooked.
    Keep aside.
4. Heat oil in a large kadai, add chana and urad daal and fry till brown.
5. Add mustard seeds and let them crackle.
6. Add curry leaves and green chilli, saute for 10 seconds and add the cooked vegetables.
7. Add turmeric powder and half the salt, and saute for 2-3 minutes.
8. Add chivda, rest of the salt, raisins and Kitchen King masala.
9. Stir, lower the heat and cover.
10. Keep for 5-7 minutes like this, stirring intermittently.
11. Add ghee, coriander leaves and cashewnuts, and stir for 2-3 minutes.
12. Add sugar, mix and keep covered for 1 minute.
13. Remove cover and mix thoroughly.
14. Remove from heat. Serve in shallow snack plates, topped with chopped onion, a dash of
    lemon and Bhujia Sev, as desired.

Notes & Tips

1. Adding sugar in the end gives poha a juicy feel, hence is very important.

2. The quality of chivda determines the soaking time. One has to do trials to perfect this step. Do not soak the chivda too much, otherwise it will get mashed up during the later stages.