Poha Tomatobath

Step 1: Roast Cashew Nuts

Heat 1 tbsp ghee in a pan. Add 8-10 cashew nuts and roast until light brown. Remove the roasted cashews and set aside.

Step 2: Sauté Spices

In the same pan, add 1 tsp mustard seeds, 1 tsp finely chopped ginger, and 1 tsp finely chopped garlic. Sauté until fragrant.

Step 3: Add Green Chillies and Onion

Add 2 thin slit green chillies and 1 thin sliced onion to the pan. Fry for a minute until the onion softens.

Step 4: Add Tomatoes and Peas

Add 2 finely chopped tomatoes and 1/4 cup cooked peas (dry peas soaked overnight and pressure cooked) to the pan. Mix well.

Step 5: Add Spices and Herbs

Add 1/3 tsp turmeric powder and 1 tsp salt. Mix well. Then, add 10-15 mint leaves and 2-3 tbsp coriander leaves. Mix well to combine all ingredients.

Step 6: Cook Vegetables

Cover the pan with a lid and cook on low flame for 2 minutes. After cooking, mix well.

Step 7: Add Poha

Add 1.5 cups of thick poha (which has been washed and soaked for 5 minutes) to the vegetable mixture. Mix gently until all ingredients are well combined and the poha is evenly coated.

Step 8: Steam Poha

Cover the pan with a lid and cook on low flame for 3 to 4 minutes to allow the flavors to meld. After cooking, mix gently.

Step 9: Garnish and Finish

Add the previously roasted cashew nuts, 3 tbsp grated fresh coconut, and some fresh coriander leaves for garnish. Optionally, squeeze in 1 tsp of lime juice for a tangy flavor. Mix gently.

Step 10: Serve

Serve the Poha Tomatobath hot, optionally accompanied by curd or raita.

• Serve with curd or raita for a complete meal.