Ariso Recipes
Lemon-Infused Poha Upma
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Lemon-Infused Poha Upma. This dish is a delightful symphony of tastes and textures, featuring Poha (Flattened Rice), Sunflower Oil. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
South Indian
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Ingredients
2
How To Cook?
1
To prepare lemon-infused poha upma, place the poha in a sieve and rinse it thoroughly under cold running water. the poha should be slightly softened but not mushy. drain and set it aside.
2
In a heavy-bottomed pan, heat sunflower oil over medium heat. add asafoetida, mustard seeds, cumin seeds, and split urad dal. allow the seeds and dal to crackle and saut„© until the urad dal turns golden brown.
3
Add roughly torn curry leaves, finely chopped onion, green chilies, and ginger to the pan. saut„© for a couple of minutes until the onions become soft and translucent.
4
Sprinkle turmeric powder over the saut„©ed mixture and add the drained poha. stir well to combine, and add a sprinkle of water to moisten the poha. season with salt to taste.
5
Cover the pan and cook for about two to three minutes, allowing the poha to become warm and absorb the flavors.
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