Sprouted Moong & Corn Poha !

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Poha or the flattened rice flakes are indeed one of the most common breakfast delicacies enjoyed all across India, though the preparation for the same varies from region to region and state to state. Having said so, one thing which remains common amongst all varieties is the addition of a number of veggies and nuts that makes it a wholesome meal, full of essential nutrients and fiber. And yes, since its very low on gluten, it can be easily consumed by people sensitive to wheat and barley too. The best part is, whenever you are in a hurry to fix some quick breakfast for your loved ones, poha always comes to your rescue and it definitely came to mine as I was in a big rush today morning. With a handful of frozen corns and sprouted moong lying on my refrigerator shelf, I was able to prepare a delicious poha breakfast just in a whiff of time; and a cup of cardamom tea along with it completed the whole meal.



Ingredients (serves 4)

Poha/beaten rice flakes - 2 cups
Green chili (chopped) - 1
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 5 to 6
Sprouted moong - half cup
Boiled/frozen corn kernels - 1/4 cup
Lemon juice - 1/2 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Sugar - 2 tsp
Pomegranate seeds - few for garnishing
Oil - 1/2 tbsp



Method

1. Soak the poha in water for about 10 minutes and then drain off. Keep aside.
2. Blanch the sprouted moong and again set aside.
3. In a pan, add oil. Once the oil is hot, add in chopped green chili, cumin seeds, mustard seeds and curry leaves.
4. Once the mustard seeds splutter, add in turmeric powder, salt and red chili powder.
5. Next, add in sprouted moong and corns. Saute well.
6. Now add in the lemon juice and sugar; mix well. Next, add in poha and mix well.
7. Serve hot garnished with pomegranate seeds.


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