Vata: Decreases
Pitta: Decreases
Kapha: Decreases
Season: All
Poha is rolled basmati rice. It’s made in the same way oats are rolled. This is a gluten free, sugar free, dairy free yummy side dish. This style with potato and cabbage is more like the Moosewood Solyanka based on the vegatarian version of the Ukrainian dish. Top this with dill and sunflower seeds instead of cilantro and peanut for a more Baltic dish. Pair this with a red lentil dal for vegan protein or cottage cheese for a vegetarian cabbage casserole style.
Ingredients:
2 cups thick poha
1 lime
2 Tablespoons sunflower oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
8 curry leaves
½ t. turmeric
¼ green chili
Options: pinch of hing (asafoetida), grated fresh ginger
1/2 cup finely diced potato
½ cup purple cabbage
½ cup carrots
½ cup greens or brussels sprouts
½ avocado
1-2 scallions
¼ cup chopped peanuts (or sunflower seeds)
¼ cup chopoped cilantro (or dill)
Salt and pepper to taste
Directions:
- Rinse the rice flakes in a collander and set aside
- Heat oil in a frying pan. Add mustard and cumin seeds and curry leaves.
- When the seeds pop, add turmeric, ginger, salt, hing, onion and chili.
- Add potato and cook for 7 minutes. Add carrots and cabbage part way through
- Stir in the poha and top with cilantro, chopped peanuts and diced avocado.
- Enjoy!
Serves: 2-3
Preparation time: 15 minutes
For Individual Doshas:
Vata: Add coconut for garnish
Pitta: Add 1 teaspoon coriander seeds
Kapha: Reduce salt
© 2024 by Ann Wagoner