Poha - Rice Flakes & Vegetables

• Tri-doshic; balances Vata, Pitta and Kapha

• Traditionally eaten in India for breakfast, this can be eaten anytime of the day

Ingredients

1.5 cups Rice flakes, or thick flattened rice from an Indian grocery store

½ tsp Turmeric powder

¾ tsp Mustard seeds

1 tsp Cumin seeds

1 med Onion chopped

6-8 Curry leaves

1-2 Green chillis (suitable if Kapha dominant, Pitta constitution omit, may be drying for Vata)

1 steamed Carrot and zucchini (still with a slight crunch) or small sweet potato

Salt to taste

Garnish

2 Tab Cashews, toasted

1 Tab Coriander leaves chopped

1 small Tomato chopped (optional, avoid with Pitta aggravation)

Lemon wedge

Cracked black pepper

Directions

1. Rinse the poha/ rice flakes in a strainer, but not too much that it becomes soggy. It must be soft but remain whole and separate.

2. Sprinkle the turmeric powder and salt and gently mix.

3. Toast cashews on a small pan or in the oven.

4. Chop up your vegetable of choice and steam.

5. Heat the ghee or oil in a wok or fry pan until hot and add the mustard seeds.

6. When mustard seeds start to pop, add the cumin seeds and sauté for 1 minute.

7. Add the chopped onion until it becomes translucent.

8. Add the curry leaves and green chilli (if using) and sauté for a minute.

9. Add the carrot, zucchini or sweet potato and then the poha. Mix gently together and cook for a minute adding salt if needed.

10. Turn off heat and cover pan with a lid so the poha steams for a few minutes.

11. Sprinkle the garnish ingredients on top, adding a squeeze of lemon and cracked pepper.

Recipe thanks to the Australian Institute of Ayurvedic Studies, New Zealand