Savoury Breakfast Poha

This is such a satisfying, filling and versatile breakfast dish. I often recommend it to clients who find eggs too heating for their constitution, but still want a savoury breakfast option.

Poha is rice that has been beaten to flat little flakes. It cooks incredibly quickly. Grating your veggies keeps the time down too, but of course you can also slice or dice them. Speaking of the veggies, feel free to shake it up for what you have at home – some finely shredded cabbage would be delish, as would some peas, kale or corn. In fact, pretty much everything in this dish can be substituted and in some cases omitted (perhaps aside from the poha, that’s kind of essential) so if you don’t have everything, make do and amend.

You’ll need
1 tablespoon ghee

1/4 onion, finely chopped

1/2 small carrot, grated

1/2 small zucchini, grated

Big handful baby spinach

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1 stem curry leaves, picked

Salt and pepper

1 1/2 handfuls poha (beaten rice flakes)

1/3 cup water

Fresh coriander

How to
1 Heat a pan on medium heat. Melt the ghee then add the onion and saute for a few minutes. Add the grated veggies and spinach and cook until softened, about 3-5 minutes.

2 Add the mustard, cumin seeds and curry leaves and stir, cooking for about a minute or until the fragrance releases. Add the turmeric and stir through. Season with salt and pepper.

3 Next, add the poha and water and stir. You should have a thick porridge consistency.

Cook for 2-3 minutes, adding a little more water if it’s dry.

3 Serve with fresh coriander and enjoy.