Vegetable poha with peanuts

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g poha (flattened rice), thick variety
• 30 g raw peanuts (moongphali)
• 1 medium onion, finely chopped
• 1 small carrot, finely diced
• 60 g green peas (matar), fresh or frozen
• 1 green chilli, finely chopped
• 1 tsp mustard seeds (rai)
• 8 curry leaves
• 0.5 tsp turmeric (haldi)
• 2 tbsp sunflower or groundnut oil
• 1 tbsp lemon juice
• 2 tbsp fresh coriander, chopped
• 0.5 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Rinse the poha (about 2 cups, 240 ml) briefly in a sieve under running water until soft, then drain fully and set aside — do not soak.
2. 2Step 2. Heat the oil in a kadai (wok), add the mustard seeds and let them splutter, then add the peanuts and fry until golden.
3. 3Step 3. Add the curry leaves, green chilli and onion, and cook for 3–4 minutes until the onion softens.
4. 4Step 4. Stir in the carrot and peas, cover and cook for 3–4 minutes until just tender.
5. 5Step 5. Add the turmeric and salt, then fold in the drained poha gently so the grains don't break.
6. 6Step 6. Cook for 2–3 minutes, stirring, until heated through, then finish with lemon juice and fresh coriander.

Allergens for your selection

• Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.