Poha: An Indian Brunch

2 tablespoons ghee
3/4 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1/4 teaspoon hing ghee
1 small red onion, diced
1 teaspoon freshly grated ginger
1 medium gold potato, diced
1 carrot, diced
1 teaspoon sea salt
1/4-1/2 teaspoon cayenne pepper
1 medium tomato, diced
1/2 teaspoon turmeric
3/4 cup of green peas (can be frozen)
1/4 cup of chopped toasted cashews
1-1/2 cups poha
1/4 cup chopped cilantro
3 tablespoons fresh lime juice
Lime wedges for serving

1. First, we bloom the seeds to release their flavor. Heat the ghee in a large skillet on medium heat, and then add the mustard seeds and cover with a splatter screen (buy here). When the seeds pop, add the cumin seeds and hing ghee.
2. Add the diced onions, and cook until they begin to brown.
3. Then, stir in the ginger. Cook for 60 seconds, and add the potato, carrot, salt, and cayenne pepper.
4. Stir for 2 minutes, then add 1/2 cup of filtered water, cover, and cook for five minutes until the vegetables are slightly soft.
5. Next, stir in the tomato, turmeric, and green peas. Cook for 2 minutes or just enough to thaw the peas.
6. Now, add the cashews, 1/4 cup of filtered water, and the poha. Mix thoroughly. The poha should soften almost instantly, but not disintegrate. If the poha is still hard and slightly dry, add water 1 TBSP at a time.
7. Toss with the lime juice, and garnish with cilantro and lime wedges.
8. Enjoy!

Recipe by Revived Kitchen