Quick Poha Recipe- Carrot & Peas Kanda Poha with Cashews

Last Updated on 2 months by Neha Deshmukh

Quick Poha Recipe – Carrot & Peas Kanda Poha with Cashews

Introduction

Poha. Just the word conjures up cozy mornings and the comforting aroma of a quick, flavorful breakfast, doesn’t it? This isn’t just any poha recipe, though. This is my go-to Carrot & Peas Kanda Poha – a slightly jazzed-up version of the classic Maharashtrian snack. I first made this when I was craving something a little more colorful and nutritious, and it quickly became a family favorite. It’s ready in under 30 minutes, making it perfect for busy weeknights or a relaxed weekend brunch. Let’s get cooking!

Why You’ll Love This Recipe

This Kanda Poha with carrots and peas is a delightful twist on a beloved Indian breakfast. It’s:

• Quick & Easy: Ready in just 15 minutes of cooking time!
• Flavorful: The tempering adds a wonderful depth of flavor.
• Nutritious: Packed with veggies for a healthy start to your day.
• Versatile: Easily adaptable to your spice preference and dietary needs.
• Comforting: A warm, satisfying dish that feels like a hug in a bowl.

Ingredients

Here’s what you’ll need to make this delicious Poha:

• 1 cup thick poha (flattened rice)
• 10 cashews
• 1/4 cup carrot, finely chopped (about 30g)
• 1/4 cup frozen green peas (about 40g)
• 1 medium big onion, finely chopped (about 150g)
• 1/2 teaspoon turmeric powder (about 2g)
• 1 tablespoon coriander leaves, chopped
• Salt to taste
• 2 tablespoons oil (30ml)
• 1 teaspoon mustard seeds (about 5g)
• 1/2 teaspoon urad dal (split black lentils) (about 2.5g)
• 1/2 teaspoon cumin seeds (about 2.5g)
• 2 green chillies, slitted
• 1 teaspoon ginger, finely chopped (about 5g)
• A pinch of hing (asafoetida)
• A sprig curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Poha Choice: I highly recommend using thick poha for this recipe. It holds its shape better and doesn’t get mushy as easily. If you only have thin poha, reduce the soaking time to 2 minutes.
• Tempering is Key: The tempering (tadka) is where all the magic happens! Don’t rush this step. It’s the foundation of the flavor. Regional variations include adding a pinch of sugar for balance or using different types of dal.
• Hing – The Secret Ingredient: Don’t skip the hing (asafoetida)! It adds a unique savory depth and aids digestion. A little goes a long way, so just a pinch is perfect. If you’re not familiar with it, you can find it in most Indian grocery stores.
• Frozen Peas: Frozen peas work wonderfully here, but feel free to use fresh peas when in season!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of thick poha in water for 3-4 minutes. If using thin poha, soak for just 2 minutes. You want it soft but not mushy.
2. Drain the poha well and rinse it gently. Set aside. Now, add salt and 1/2 teaspoon of turmeric powder to the drained poha. Mix gently and set aside.
3. Heat 2 tablespoons of oil in a pan. Fry 10 cashews until golden brown and set them aside for garnish.
4. In the same pan, add 1 teaspoon of mustard seeds. Once they splutter, add 1/2 teaspoon of urad dal and 1/2 teaspoon of cumin seeds. Let them sizzle for a few seconds.
5. Add 2 slitted green chillies, 1 teaspoon of chopped ginger, a pinch of hing, and a sprig of curry leaves. Sauté briefly until fragrant.
6. Add 1 chopped onion and a pinch of salt. Sauté until the onion turns translucent.
7. Mix in 1/4 cup of chopped carrots and 1/4 cup of frozen peas. Cook covered for about 5-7 minutes, or until the vegetables are tender.
8. Now, add the prepared poha to the pan. Mix gently, ensuring everything is well combined. Cover and cook for just 1 minute.
9. Finally, garnish with the fried cashews and 1 tablespoon of chopped coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t Overcook: Overcooked poha gets mushy. Keep a close eye on it during the final cooking step.
• Gentle Mixing: Be gentle when mixing the poha to avoid breaking it.
• Adjust Salt: Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: Simply omit the cashews or substitute them with roasted peanuts.
• Spice Level Adjustment: Add more or fewer green chillies to adjust the spice level to your liking. You can also add a pinch of red chilli powder.
• Festival Adaptations: This poha is fantastic for Makar Sankranti! You can add a sprinkle of sesame seeds for extra flavor and tradition.
• Breakfast Options: My kids love this with a side of yogurt or a glass of lassi.

Serving Suggestions

Kanda Poha is best served hot! It’s delicious on its own, but you can also pair it with:

• A side of yogurt (dahi)
• A cup of chai (Indian tea)
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

Storage Instructions

Leftover poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Note that the texture may change slightly upon reheating.

FAQs

• What type of Poha is best for this recipe? Thick poha is ideal as it holds its shape well. However, thin poha can be used, just reduce the soaking time.
• Can I make this ahead of time? While best served fresh, you can prepare the vegetables and tempering ahead of time. Add the poha just before serving.
• How do I adjust the spice level? Easily adjust the spice by adding more or fewer green chillies.
• What are the benefits of adding Hing? Hing aids digestion and adds a unique savory flavor to the dish.
• Can I use fresh peas instead of frozen? Absolutely! About 1/2 cup of fresh peas would be a great substitute.