Mild Kanda-Tomato Poha (Jeera & Lemon)
Kushal Bhardwaj·27 min·Serves 2A classic Indian breakfast of flattened rice gently tempered with cumin and mustard, then tossed with soft onions and tomatoes until fluffy, aromatic, and lightly tangy. This version stays mild but still tastes distinctly “Indian” thanks to a proper tadka and a finishing squeeze of lemon. It’s fast, pantry-friendly, and ideal for mornings when you want something savory but not heavy.
- Breakfast
- Vegetarian
- Indian
- Quick
Ingredients
- •250 g thick poha (flattened rice)
- •120 g onion, finely chopped
- •150 g tomato, finely chopped
- •2 green chilies, slit lengthwise (optional, keep whole for mild flavor)
- •25 g neutral oil
- •10 g butter (optional, for richness)
- •3 g cumin seeds
- •2 g black mustard seeds (optional)
- •10 curry leaves (optional)
- •3 g turmeric powder
- •8 g salt (plus more to taste)
- •20 g lemon juice (about 1/2 lemon)
- •10 g sugar (optional, balances tomato)
- •20 g cilantro, chopped (optional)
Instructions
Prep the poha
Put the poha in a colander and rinse under running water for 5–10 seconds, gently tossing with your fingers.
Let it drain 5 minutes, then fluff and pinch a few flakes: they should feel soft but not mushy, with no hard center. Sprinkle over the salt and turmeric and toss gently.
Make the tadka (tempering)
Heat the oil (and butter, if using) in a wide pan over medium heat. Add cumin seeds (and mustard seeds if using).
When the seeds sizzle and smell toasty (mustard will pop), add curry leaves (if using) and stir 5 seconds.
Cook the onion-tomato base
Add onion and a pinch of salt. Cook until the onion turns translucent and loses its raw smell, 4–6 minutes.
Add tomato (and optional green chilies). Cook until the tomato turns jammy and the oil looks a bit glossy around the edges, 3–5 minutes. Stir in sugar if using.
Finish the poha
Lower the heat. Add the prepared poha and toss gently, lifting and folding so the flakes stay distinct.
Cover and steam on low heat for 2 minutes, then uncover and fluff. The poha should look dry-fluffy, not wet; if it seems dry, sprinkle 15–30 g water and toss once.
Turn off the heat. Add lemon juice and (optional) cilantro; toss and taste for salt and tang.
Tip: For extra-soft, more homogeneous poha, cover 1–2 minutes longer. For distinct flakes, keep tossing gentle and avoid over-steaming.