Here is an easy way to make a wonderful, nutritious, and delicious Ayurvedic meal in under 10 minutes start to finish at about 50 cents per serving. It can serve as a breakfast, snack, or light lunch or dinner.
Soak poha in a pot or bowl of hot water for five or so minutes. Transfer to colander to drain.
Start tarka. (Tarka is a term for spices in hot ghee. It is believed that the hot ghee emancipates the higher properties of the spices.)
Put ghee in skillet. Put on medium heat until melted. Add mustard seeds. Reduce heat to medium-low. Listen for popping sounds of the seeds. A delightful flowery fragrance should be released. Reduce heat to low. Only now, add curry leaves and stir. Add chili powder, turmeric, and salt. Stir.
Add peanuts and stir. Let sit for 2 minutes. Stir again.
Add drained poha and stir, evenly distributing the color. Optionally, pomegranate seeds can be added. Serve.
Add squeezed lime to plated poha.
Ayurvedic Six Tastes:
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Renay Oshop - teacher, searcher, researcher, immerser, rejoicer, enjoying the interstices between Twitter, Facebook, and journals.