Peanuts go by a variety of names, such as groundnuts, earthnuts, and goobers. Though the name peanut sounds like a nut but they are unrelated to tree nuts. Peanuts belong to the legume family and they’re related to beans, lentils, and soy.
Peanuts are most often consumed roasted or as peanut butter. Other common peanut products are peanut oil, flour, and protein. These products are used in a variety of food recipes.
Peanuts are an exceptionally good source of plant protein. They are quite low in carbohydrates but high in fat. They are an excellent source of many vitamins and minerals (biotin, copper, niacin, folate, manganese, vitamin E, thiamine, phosphorus, and magnesium). Peanuts also contain antioxidants.
Peanuts are very filling, therefore make an effective component of a weight loss diet. As a source of many heart-healthy nutrients, peanuts may help prevent heart disease. They may even cut our risk of gallstones.
- 2 cups Poha (Parched Rice)
- 1/3 cup Peanuts (as per our choice)
- 1 small Onion
- 1/4 inch piece of Ginger
- 2 small Green chilies
- 1 medium Potato
- 4 to 6 Green Beans
- 1 medium Carrot
- A handful of Green Peas (fresh/frozen)
- 1/4 cup fresh Coriander
- 1 Lemon/Lime
- 1 tbsp. Ghee or Olive Oil
- A pinch of Hing (Asafetida)
- 1/2 tsp. Cumin Seeds
- 1/2 to 1 tsp. Mustard Seeds
- A few Curry Leaves
- 1/4 tsp. Turmeric
- 1/4 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala (optional)
- Salt
Place about 2 cups of poha in a bowl..
Add 4 cups of regular water and give a gentle stir...
Immediately sieve it through a colander. Sprinkle some salt & sugar and keep aside for 10 minutes..
Dry roast (or add 1 tsp. oil) the peanuts on medium-low heat, for 5 minutes or until well done. Transfer to a plate and let it cool down to room temperature and turn crisp..
Finely chopped veggies...
In the peanut pan itself, add the rest of the ghee or oil..cook potatoes on medium heat until golden brown and almost done..Transfer to a separate plate..
Now start seasoning the ginger, onion,..
Once the onion turns translucent, add the rest of the veggies including potatoes..stir cook on medium heat..
Add turmeric, chili powder, and salt..mix well.. Cover the lid of the pan and let the veggies cook properly on low heat for 2 to 3 minutes
Time to add the soaked poha, peanuts, garam masala, and coriander
Mix the veggies and poha well..add some lemon juice...adjust the salt...
Turn off the heat...cover the pan and let it sit for 5 minutes..
After 5 minutes..
Serve Immediately with extra lemon wedges!
Note: Poha is a very flavorful, light, and interesting breakfast recipe. The original version is very quick and easy to prepare. Here, more veggies and peanuts are to make it more filling and healthful. Choice of veggies and sugar is completely ours. May also add freshly grated coconut. I had to skip the curry leaves (as I am not getting it at my neighborhood Indian Grocery Store). Again, today I have cooked the raw potatoes in oil, otherwise, I try refrigerating a boiled potato a day or couple hours in advance. If the cooked poha looks dry, reheat the pan, sprinkle a little water or milk over it, cover the lid, and let it steam cook for 5 mins on low heat. Prefer using thick poha over the thin variety.
Please keep in mind that some people are allergic to peanut protein.
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Ingredients
- 2 cups Poha (Parched Rice)
- 1/3 cup Peanuts (as per our choice)
- 1 small Onion
- 1/4 inch piece of Ginger
- 2 small Green chilies
- 1 medium Potato
- 4 to 6 Green Beans
- 1 medium Carrot
- A handful of Green Peas (fresh/frozen)
- 1/4 cup fresh Coriander
- 1 Lemon/Lime
- 1 tbsp. Ghee or Olive Oil
- A pinch of Hing (Asafetida)
- 1/2 tsp. Cumin Seeds
- 1/2 to 1 tsp. Mustard Seeds
- A few Curry Leaves
- 1/4 tsp. Turmeric
- 1/4 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala (optional)
- Salt
Instructions
Place about 2 cups of poha in a bowl.
Add 4 cups of regular water and give a gentle stir.
Immediately sieve it through a colander. Sprinkle some salt & sugar and keep aside for 10 minutes.
Dry roast (or add 1 tsp. oil) the peanuts on medium-low heat, for 5 minutes or until well done. Transfer to a plate and let it cool down to room temperature and turn crisp.
In the peanut pan itself, add the rest of the ghee or oil.. cook potatoes on medium heat until golden brown and almost done.. Transfer to a separate plate.
Now start seasoning the ginger, onion,.
Once the onion turns translucent, add the rest of the veggies including potatoes.. stir cook on medium heat.
Add turmeric, chili powder, and salt.. mix well.. Cover the lid of the pan and let the veggies cook properly on low heat for 2 to 3 minutes.
Time to add the soaked poha, peanuts, garam masala, and coriander.
Mix the veggies and poha well.. add some lemon juice... adjust the salt.
Turn off the heat... cover the pan and let it sit for 5 minutes.
Serve Immediately with extra lemon wedges!
Notes
Poha is a very flavorful, light, and interesting breakfast recipe. The original version is very quick and easy to prepare. Here, more veggies and peanuts are to make it more filling and healthful. Choice of veggies and sugar is completely ours. May also add freshly grated coconut. I had to skip the curry leaves (as I am not getting it at my neighborhood Indian Grocery Store). Again, today I have cooked the raw potatoes in oil, otherwise, I try refrigerating a boiled potato a day or couple hours in advance. If the cooked poha looks dry, reheat the pan, sprinkle a little water or milk over it, cover the lid, and let it steam cook for 5 mins on low heat. Prefer using thick poha over the thin variety. Please keep in mind that some people are allergic to peanut protein.