4:44 PM
Sensible Vegetarian
Of late my week ends are becoming more hectic than the week days. Especially Saturdays with too many activities for the kids, the day is very busy and exhausting too. So Sunday morning, I try to relax from the previous hectic day/week, wake up little late than usual. Every body is hungry including me and I open the refrigerator and have a little bit of different vegetables and don’t have any kind of batter to come up with a quick breakfast. With pretty much no options and some left over veggies and boiled beans in my refrigerator I came up with this quick and well balanced breakfast. I always have some kind of boiled beans kept either in the refrigerator or freezer to whip up some thing quick on un-predictable days like this.
If you include grains in your diet you should try this gluten free rice flakes. Poha or Aval can be found in Asian Indian stores and resembles pale, elongated and smaller variety of oats and is made from rice that is parboiled, pressed and dried. With some beans, vegetables and nuts they make a totally delectable dish which is very quick to make too. Do not be intimidated by the long list of ingredients, it is very easy recipe and also very forgiving. Do try it out and let me know how you liked them.
Preparation Time – 10 to 15 Minutes
Cooking Time – 10 Minutes
Serves – 4 to 5
Ingredients
Onion – 1 big
Green chili – 2 to 4 or more to taste
Ginger – 1 inch piece
Green and red bell pepper, tindora(small gourd) – 1 1/2 to 2 Cups
Boiled green mung bean & black chick pea(kala channa) – 1 to 1/2 Cups
Roasted peanuts – 1/3 Cup
Fresh grated coconut – 1 Cup
Lime juice – Juice of 1 lime or more to taste
Cilantro – handful (chopped)
Poha/Aval/Rice flakes – 2 Cups
Salt – 1 1/2 Tsp or to taste
Turmeric powder – 1 Tsp
Tempering
Coconut oil – 2 Tsp
Mustard seeds – 1 Tsp
Split urad dal – 1 Tbsp
Split channa dal – 1 Tsp
Curry leaves – handful(Definitely add this for a lovely aroma but I didn’t have it in hand so left it out)
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Method
1) Heat a wide mouthed pan and once it is hot add the coconut oil. Once the oil is warm add the mustard seeds.
2) After the seeds stop spluttering add the split urad dal, channa dal and after they slightly brown add the onions, green chilies and chopped ginger and a pinch of salt and saute till the onions become translucent.
3) Now add the chopped peppers, tindora half tsp of salt and turmeric powder and saute for five minutes.
4) Soak the poha in water and the dirt and husk if any will float on top, remove the impurities and then set it aside to drain in a colander.
5) Now add the cooked beans give a quick stir, squeeze out the water from the poha and add it to the pan and add the remaining salt and stir and switch off the stove.
6) Now add the lemon juice, grated coconut, roasted peanuts and chopped cilantro and stir and serve with some yogurt and pickle.
