Poha made with quinoa

from the revive kitchen

Poha is a delightful savory breakfast dish found in many parts of India. Different regions have slightly different takes on this addictive meal; most feature green chilies, aromatics such as garlic and/or ginger, fresh herbs like curry leaf and cilantro, nuts (usually peanuts), and something called beaten rice, which is much like what we would call ‘rolled’ rice as in rolled oats.

During Robyn’s trip to India in spring 2014, her dear friend and hostess Rachna, gave her the idea that poha could be made with an array of grains. We’ve adapted this recipe to use a gluten free grain commonly found in our pantry – steel cut oats. We also adore this recipe with quinoa, and of course, beaten rice.

What you need:

1/2 c steel cut oats

2 c water

2 Tbsp coconut oil

1 tsp mustard seeds

1/4 c onion, chopped

1/4 – 1/2 tsp salt depending on taste

1” grated fresh ginger or 2 Tbsp

1” – 2” finely sliced serrano pepper or thai green chili

2 Tbsp curry leaf (optional)

2 Tbsp pumpkin seeds – soaked

2 Tbsp sunflower seeds – soaked

1 tomato, chopped

1/4 c cilantro, chopped

What to do:

Make the steel cut oats and cool. We suggest either the stovetop method, cooking it as you would rice, or in a rice cooker. You can do this the day ahead.

Heat oil on medium in a skillet. Add mustard seeds. When first one pops, add onion and sauté until onions are transparent, about 6 – 10 mins.

Add ginger, curry leaf, salt, serrano pepper/chili, tomato and soaked seeds, and cook while stirring for another 5 – 7 minutes.

Add steel cut oats (or other grain) and mix in until heated thoroughly. Mix in cilantro and serve.

Share →