mushroom mattar poha
Under 15 minutes, you have a lunchbox-perfect, gluten-free, tomato-free, and nut-free khumb mattar poha recipe. Try out this well-balanced peas mushroom poha to keep you going at work or for a satisfying breakfast.
Equipment
- 1 frying pan
Ingredients
- 1.5 cup rice flakes poha
For tempering
- 1 tbsp cooking oil
- 1/2 tsp cumin seeds
- 1-2 shallots
- 4-6 curry leaves
- 1/4 tsp fresh ginger root minced
- 1 green chilli slit
Vegetable mix
- 1 cup mushroom sliced
- 1/2 tsp frozen peas
Flavourants
- salt to taste
- 1/2 tsp crushed black pepper
- 1 tbsp Lemon juice
Instructions
- Place the rice flakes or poha in a colander and wash it well for a few minutes.
- Let the poha swell, so set it aside for 10 minutes.
- Meanwhile wipe down the mushrooms, slice and set them aside.
- Peel and mince the garlic and chop the shallots.
- Wash and set aside the frozen peas.
- In a kadai or frying pan, add the oil and roast the cumin.
- Add the ginger, curry leaves, shallots and slit green chilli.
- Saute the shallots till translucent.
- Add the mushrooms and peas and saute well.
- Sprinkle the salt and black pepper and saute well till the mushroom are well reduced and take up the flavours.
- Now add the poha and mix well.
- there is no need to cook through the poha as it will become chewier.
- Remove from heat and stir in the lemon juice.
- Keep the poha covered and serve immediately.
Tried this recipe?Let us know how it was!