High-Protein Sprout Poha

1. 1
   prep · ~5 min

   Prep the poha and sprouts.

   1.Rinse poha in a colander under running water for 30 seconds. Drain fully and let it sit — poha should be soft but not mushy, about 5 minutes.

   2.Steam the mixed sprouts until just tender (4-5 minutes). Set aside. This keeps them crisp-tender and removes any raw smell.

   TIPUse medium or thick poha. Thin poha turns mushy instantly. After rinsing, sprinkle a pinch of salt and sugar over it for even seasoning.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a wide non-stick pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds and curry leaves, stir briefly until fragrant (10 seconds).
3. 3
   saute · ~7 min

   Sauté the aromatics and sprouts.

   1.Add chopped onions and slit green chilies. Cook until onions turn translucent (3-4 minutes).

   2.Add grated ginger and sauté until raw smell fades (1 minute).

   3.Add steamed sprouts and toss well. Cook for 2 minutes so they absorb the tempering flavors.

   TIPDon't overcook the sprouts at this stage — they should still have a bite. Overcooking makes them mushy.
4. 4
   mix · ~4 min

   Add spices and poha.

   1.Sprinkle turmeric powder and red chili powder over the sprout mixture. Stir to coat evenly.

   2.Add the softened poha, salt, and sugar. Gently fold everything together — don't break the poha.

   3.Cover the pan with a lid and let it cook on low heat for 3-4 minutes so flavors meld.

   TIPFold gently with a flat spatula, not a spoon. This prevents the poha from turning into a paste.
5. 5
   garnish · ~1 min

   Finish, garnish, and serve.

   1.Turn off heat. Fluff the poha lightly.

   2.Sprinkle lemon juice, roasted peanuts, grated coconut, and chopped coriander leaves on top.

   3.Give it one gentle toss and serve immediately in individual bowls while warm.

   TIPAlways add lemon juice off the heat — cooking it dulls the bright, fresh tang that balances the richness.

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