Chana poha ~ Beaten Rice flakes with mixed vegetables and chickpeas

Ingredients and Method to make chana poha

3 cups medium thick beaten rice flakes/poha/aval

1 and 1/2 cups cooked chickpeas (chana)

1 onion cut fine (pyaaz/ vengayam)

1 bell pepper cut fine (capsicum/ Simla mirch)

1 carrot cut fine (gajar)

2 Tbsp oil

5 Thai or Indian variety green chilies cut fine or to taste ( hara mirch)

1 tsp mustard seeds ( rai/ kadagu)

1 tsp cumin seeds ( jeera/ jeeragam)

15 to 20 curry leaves (kadi patha / karvapillai )

1/2 tsp turmeric powder (haldi)

Salt to taste (namak)

Juice of half a lemon or to taste (nimbu )

3 to 4 Tbsp finely chopped cilantro (coriander leaves/hara dhania)

Place beaten rice flakes/ poha in a colander or strainer and rinse under cold water for a few seconds. Allow to drain completely for 10 to 15 minutes.

Prep all the vegetables and keep aside. 

Heat oil in a large heavy bottomed pan, add mustard seeds/ rai to it. When the seeds begin to splutter, add cumin seeds/ jeera, when the cumin sizzles. Add green chilies, curry leaves/ kadipatha  and stir a couple of times. 

Add onions and stir until the onions turn translucent. Add the other vegetables, stir a few times, sprinkle a few tsp of water if required, cover with a lid and cook until the veggies are soft, cooked yet firm. Add turmeric powder and stir a couple of times. 

Add cooked chana and mix with other vegetables. Add softened poha, salt to taste and mix well. Cover with a lid and allow the poha to heat all the way through. 

Add lemon juice and mix well. Garnish with cilantro/ coriander leaves and mix well. 

Remove from heat and serve hot on its own, or with some ketchup on the side.

Serves approx 3 to 4.