Millet & Rice Poha (Aval)
Vegetable Millet Aval / Poha Pulao
Ingredients
- 100 g MadeBetter millet or rice aval / poha
- 150–300 ml, as needed freshly boiled water for softening
- 150 g carrot, beans and peas, diced small
- 60 g onion, thinly sliced
- 60 g tomato, chopped
- 5 g ginger-garlic paste
- 15 ml cold-pressed oil
- 1 each small bay leaf and clove
- 1 cm cinnamon stick
- ¼ tsp turmeric powder
- 50 ml, plus more if needed water for the vegetables
- 1 tbsp chopped mint or coriander
- to taste salt
Make it, step by step
- Cover aval / poha with 150 ml boiled water for 5 minutes. Add hot water until tender; drain excess.
- Heat oil; add bay leaf, clove, cinnamon and onion. Cook until onion softens; stir in ginger-garlic paste for 1 minute.
- Add tomato, turmeric, vegetables, salt and 50 ml water. Cover until vegetables are fully tender; add water if drying.
- Fold in aval / poha and herbs; heat gently for about 2 minutes without breaking the aval / poha.
- Remove whole spices and serve warm with curd or raita.
Useful tips
- Finish cooking the vegetables before adding aval / poha. The softened aval / poha need only gentle final heating to retain their shape.
