Name: Lemon–Peas Poha (Soft)
Yield: 4 servings
Ingredients: Poha (flattened rice) — 1½ cups thick poha (150 g); Green peas, fresh — ½ cup (80 g); Carrot — ⅓ cup fine dice (50 g); Ghee (cow) — 1 tbsp (15 g); Mustard seeds — ½ tsp (2 g); Cumin (jeera) — ¼ tsp (1 g); Curry leaves — 10 leaves (2 g); Asafoetida (hing) — 1 small pinch (0.2 g); Ginger, fresh — 1½ tsp grated (8 g); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ½ tsp (3 g); Mishri / sugar — 1 tsp (5 g); Water — 2 tbsp (to steam veg) (30 ml); Lemon juice — 1 tbsp (15 ml); Coriander leaves — 2 tbsp (8 g); Pumpkin seeds — 1 tbsp roasted (in place of peanuts) (15 g)

Serves: 4
Portion: 1 plate (≈180 g)
Time: Cook 20 min
Texture: Soft
Season: Spring–summerApril
Dosha: Vata
Pitta
Kapha
Light; balances Pitta & Kapha

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Poha (flattened rice)	1½ cups thick poha	150 g	750 g
Green peas, fresh	½ cup	80 g	400 g
Carrot	⅓ cup fine dice	50 g	250 g
Ghee (cow)	1 tbsp	15 g	75 g
Mustard seeds	½ tsp	2 g	10 g
Cumin (jeera)	¼ tsp	1 g	5 g
Curry leaves	10 leaves	2 g	10 g
Asafoetida (hing)	1 small pinch	0.2 g	1 g
Ginger, fresh	1½ tsp grated	8 g	40 g
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Mishri / sugar	1 tsp	5 g	25 g
Water	2 tbsp (to steam veg)	30 ml	150 ml
Lemon juice	1 tbsp	15 ml	75 ml
Coriander leaves	2 tbsp	8 g	40 g
Pumpkin seeds	1 tbsp roasted (in place of peanuts)	15 g	75 g

Method

How to cook it

Step 1: Rinse poha twice in a colander; drain and rest 5 minutes — it should be soft, not mushy. Mix in turmeric, salt and mishri.
Step 2: Heat ghee; add mustard, cumin, curry leaves, hing and ginger.
Step 3: Add peas, carrot and 2 tbsp water; cover 4 minutes until tender.
Step 4: Add poha; toss gently on low 2 minutes; cover 2 minutes to steam.
Step 5: Finish with lemon, coriander and roasted seeds.