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5 from 3 votes

Kanda Poha (Spiced Veggie Rice flakes Oat Breakfast)

Kanda Poha is a savory Indian breakfast dish made with quick-cooking rice flakes(poha), onion(kanda), peas and turmeric. I add some oats to make this extra filling and nourishing! So good on a cold morning. 
Course: Side
Cuisine: Indian
Keyword: indian poha, kanda poha
Yield: 2
Calories: 279kcal
Author: Vegan Richa

Materials

  • 1 cup thick poha thick flattened rice flakes
  • 1/3 cup old-fashioned oats use certified gluten-free oats to make gf.
  • 2 teaspoons safflower or other neutral oil
  • 1/2 teaspoon black mustard seeds
  • 10 curry leaves chopped fresh*, frozen or dried
  • 1/2 hot green chili finely chopped, such as Serrano, or Indian chili
  • 1/2 cup finely chopped red onion
  • 3 tablespoon chopped cashews or peanuts omit for nutfree
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne or red chili powder or to taste
  • 1/3 cup fresh or frozen green peas thawed if frozen
  • 3/4 teaspoon salt
  • 3 tablespoons chopped cilantro for garnish
  • 2 teaspoon lime or lemon juice for garnish, not optional
US Customary - Metric

Instructions

  • Wash the poha and oats and soak in 2 cups of warm or room temperature water for 5 minutes, then drain for 2 mins. (Steps 2 through 4 take about the same time, so the poha and oats do not have to be soaked in advance.)
  • Heat a skillet over medium heat, add the oil.
  • When the oil is hot, add the mustard seeds and wait for them to change color significantly or to start popping. 10 seconds to a minute depending on heat of the skillet. Add curry leaves and chili, then stir carefully for a few seconds. Add in the onions and cashews and good pinch of salt and cook onion is until translucent, 6 to 7 minutes.
  • Add turmeric , cayenne, peas, half the salt and mix well. Cover and cook for 1 minute.
  • Drain the poha and oats well and add to the pan, then add the remaining salt. Toss and Mix well. Cover, reduce the heat to low, and cook for 4 to 5 minutes.
  • Open the lid and Stir to mix and fluff. Add cilantro and lemon juice and mix. Taste and adjust salt and spice. Cover, take off heat and and set aside for 2-3 minutes. Open the lid and fluff again and Serve warm with a drizzle of lemon juice.

Notes

For variation: add cooked cubed potatoes after the onions are translucent. Or add other chopped veggies and greens, cover and cook until just about done and continue with the next step.
To make this nut-free, omit the nuts.
* Fresh curry leaves are available at Indian stores locally or online on amazon. Freeze them in airtight container for months, use frozen directly from the freezer.

Nutrition

Calories: 279kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 461mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 58mg | Calcium: 45mg | Iron: 1mg