Poha

This recipe is quick, vegetable-heavy, and quite adaptable based on what you have in your fridge. Poha is commonly served for breakfast, but also makes a nice snack. 

1 Tbsp neutral oil or coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves (optional)
pinch asafetida
1 medium onion, diced (about 1 1/2 c)
1" piece ginger, peeled & coarsely grated
2 green chiles (to taste), minced
2 Yukon Gold potatoes, diced
3 c red poha
1/2 tsp turmeric
2-3 carrots, diced
1 c veg of your choice: seeded/diced poblano pepper, small cauliflower florets, cut green beans, etc.
1 c peas
1 1/2 tsp Diamond Crystal kosher salt, 1 tsp Morton kosher salt, or 3/4 tsp table salt 
2-3 Tbsp lemon juice (to taste)
1/3 c minced cilantro 

Have all vegetables chopped and ready. 

In a wide skillet with a lid, heat oil over medium-high heat until shimmering. Add mustard seeds; immediately cover. When popping subsides, add cumin seeds. When beginning to brown, add curry leaves (they will crackle) and asafetida. Almost immediately, add onion; stir to coat with oil and spices. Turn heat down to medium. When onion is softened and beginning to brown, add ginger and green chiles. Stir, then add potatoes. Stir to coat, then shake pan so vegetables settle into a single layer. Cover and cook a few minutes. 

While vegetables cook, place poha in a fine-mesh strainer. Rinse under running water, tossing poha with your hand, until thoroughly coated. Set strainer with poha aside over a bowl. 

Uncover vegetables; add turmeric, stir in, then add carrots. Cook a few minutes, then add veg of your choice. Cook a couple of minutes, add peas, and cook 2 minutes. Salt vegetables to taste and stir. 

Add poha, stirring to break up. Poha will turn yellow and visibly change texture, becoming fluffy. When fully cooked, season with lemon juice and cilantro. Remove from heat; serve with plain Greek yogurt.