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Spiced Poha

Serves 4 to 5 Poha is uncooked basmati rice that has been rolled thin in the same way that rolled oats are made. It cooks quickly and does not need water, other than what is absorbed in rinsing. Poha is easy to digest and quite balancing for tridosha. It is a good breakfast food or can be used to accompany the main meal. Doshic Notes Vata = Pitta = Kapha =


3 cups poha (the thick kind) 1/3 cup safflower oil 1 tsp. black mustard seeds 1 tsp. cumin seeds 5 curry leaves, fresh or dried 1/2 tsp. salt 1/2 tsp. turmeric 1 pinch hing 1/2 cup cilantro leaves, chopped 1 small onion, chopped fine 1 small green chili, chopped fine Garnish coconut flakes, cilantro, and lime


Wash the rice flakes twice, drain and set aside. Heat the oil in a frying pan, over medium heat, and add the mustard seeds, cumin seeds and curry leaves. Stir until the seeds pop and put in the turmeric, salt, and hing. Next add the cilantro, onions and chili and cook until soft and slightly brown. Stir in the rice flakes, cover, and turn off heat. Let sit for a few minutes; serve garnished with coconut and cilantro. Give each serving a squeeze of fresh lime.

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The spiritual journey starts here

Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.