Poha doesn't need much to be good, but on a proper monsoon day it deserves a little more attention. This version takes the classic flattened-rice breakfast and gives it a tangy, spicy, crunchy edge — the kind of plate that actually wakes you up on a grey morning.

We used a multigrain poha blend of pearl millet, ragi (finger millet), foxtail millet, and red rice flakes for this one, instead of the usual single-grain version — it holds its texture well and brings a little more fibre and protein to a dish that's normally just rice. Millieartth's Multigrain Poha is what we reached for; it's vegan and gluten-free, and each grain keeps its own distinct bite instead of turning into a uniform mush.

Ingredients
🌾 1.5 cups Millieartth Multigrain Poha
🥜 2 tbsp roasted peanuts
🫙 2 tbsp Emkay Lite vegan ghee
🌱 1 tsp mustard seeds
🍃 A few curry leaves
🌶️ 1 green chili, slit (optional)
✨ ½ tsp turmeric
🍎 2 tbsp pomegranate seeds
🌿 Fresh coriander, chopped
🧂 A dash of jeeravan masala
🍋 1 lime, for serving
Salt to taste

How to Make
(1) Rinse the poha gently in a strainer and let it sit for 5–7 minutes to soften.
(2) Heat the vegan ghee in a pan and roast the peanuts until golden and crunchy. Set aside.
(3) In the same pan, add mustard seeds and curry leaves, and let them splutter. Add the green chili if using.
(4) Add the softened poha, turmeric, and salt. Mix gently and cook on low heat for 2–3 minutes.
(5) Transfer to a bowl. Top with the roasted peanuts, pomegranate seeds, coriander, and a dash of jeeravan masala.
(6) Serve warm, with a fresh squeeze of lime right before eating.

Pick up the poha here: Shop Millieartth Multigrain Poha. Roasting the peanuts in Emkay's vegan ghee instead of oil gives them a little extra richness — worth trying if you've got a jar on hand.