Spiced Poha with Pomegranate and Coriander

Ingredients

Flattened rice (poha)

1 cup

Oil

2 tablespoons

Mustard seeds

1 teaspoon

Cumin seeds

1 teaspoon

Curry leaves

10-12 leaves

Onion

1 medium, finely chopped

Green chili

1, finely chopped (adjust for spice preference)

Turmeric powder

1/2 teaspoon

Salt

to taste

Lemon juice

1 tablespoon

Fresh coriander leaves

1/4 cup, chopped

Pomegranate seeds

1/2 cup

Instructions

1. Start by rinsing the flattened rice (poha) under running water for just a few seconds until it is thoroughly moistened. Drain the rice well and set aside to allow it to soften.
2. In a large pan, heat the oil over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter and release their aromatic flavors, which will infuse the oil.
3. Add the curry leaves, finely chopped onion, and green chili to the pan. Sauté for about 3-4 minutes until the onions turn translucent and fragrant, enhancing the dish's aroma.
4. Stir in the turmeric powder and salt, mixing well to ensure even distribution of the spices.
5. Gently add the washed flattened rice (poha) to the pan, being careful not to break the rice. Fold everything together gently, ensuring the rice is well-coated with the spices.
6. Cover the pan and lower the heat, cooking for an additional 2-3 minutes. This allows the flavors to meld beautifully and ensures the poha is warmed through.
7. Remove the pan from heat and drizzle fresh lemon juice over the poha. Mix gently to incorporate the tangy brightness that complements the spices.
8. Garnish with chopped fresh coriander leaves and pomegranate seeds for a pop of color and sweetness, enhancing both the presentation and flavor.
9. Serve hot and enjoy this delicious and nutritious breakfast.