Mediterranean Diet Kanda Pohe
Experience the perfect fusion of Indian comfort food and vibrant Mediterranean flavors with this Mediterranean Diet Kanda Pohe! This wholesome recipe combines tender flattened rice (poha) infused with traditional Indian spices like mustard seeds, cumin, and turmeric, while introducing Mediterranean flair with juicy cherry tomatoes, fresh baby spinach, tangy feta cheese, and savory black olives. Cooked in heart-healthy extra virgin olive oil and brightened with a splash of lemon juice, this quick and nutritious dish is perfect for busy weeknights or leisurely brunches. Ready in just 25 minutes, it’s a refreshing twist on classic Kanda Pohe that’s as healthy as it is delicious! Bursting with bold flavors and colors, this Mediterranean-inspired poha is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 250 grams flattened rice (poha)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 green chili, slit
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons fresh coriander leaves, chopped
- 10 cherry tomatoes, halved
- 1 cup baby spinach leaves
- 50 grams feta cheese, crumbled
- 10 black olives, sliced
Instructions
Begin by placing the flattened rice (poha) in a fine sieve and rinse it under running water until it becomes soft. Let it drain completely and set aside.
Heat the extra virgin olive oil in a large non-stick pan over medium heat. Add the mustard seeds and cumin seeds, and let them splutter for about 30 seconds.
Add the finely chopped onion and green chili. Sauté until the onion turns translucent.
Add turmeric powder and salt to the pan, stirring well to combine.
Gently fold in the rinsed poha, stirring everything together until the turmeric evenly coats the poha. Cook for about 2-3 minutes on low heat, ensuring the poha heats through.
Turn off the heat. Stir in the lemon juice and half of the fresh coriander leaves.
Add the cherry tomatoes, baby spinach leaves, and sliced black olives to the poha mixture. Toss them gently to mix.
Transfer the pohe onto a serving dish. Garnish with crumbled feta cheese and the remaining coriander leaves.
Serve warm or at room temperature, enjoying a fusion of Indian and Mediterranean flavors.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 36.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
