The secret ingredient Madhuri Dixit adds to make Kanda Poha breakfast high in protein; detailed recipe inside

Ingredients: 2 cups thick poha, 2 medium onions, 2 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 8–10 curry leaves, 2 green chillies, ¼ tsp turmeric powder, ¼ cup roasted peanuts, salt to taste, 1 tsp sugar, 2 tbsp chopped fresh coriander, 1/2 cup sprouted moong, 2 tbsp grated fresh coconut, and 1 lemon cut into wedges
Method: To begin with, place the poha in a colander and rinse it gently under running water for a few seconds. Drain well and let it rest for 5–10 minutes until it softens. Next, add salt and turmeric to it, mix gently and set it aside. Heat oil in a pan, add mustard seeds and allow them to splutter. Next, add cumin seeds followed by curry leaves, chopped green chillies, and roasted peanuts. Sauté for about a minute. Now, add the chopped onions and cook over medium heat, ensuring they don’t turn soft and translucent but retain some crunch. Add the softened poha to the pan and gently toss everything together so that the onions, peanuts, and spices are evenly distributed. Sprinkle sugar and also add sprouted moong to it. Cook on low heat for 2–3 minutes, stirring occasionally. Garnish with coriander and grated coconut and lemon juice. Serve hot.

Images Courtesy: istock