Ever wanted a breakfast that’s light, bright, and actually makes you want to get out of bed?
Lemon Poha does exactly that. It’s tangy, softly spiced, and comes together in minutes, perfect for Navratri (no onion/no garlic) or any morning when you want something wholesome and fast.
It has the freshness of lemon, a little crunch from peanuts, and that soft, fluffy poha texture. Trust me, once you try this, you’ll want to make it again and again—not just during fasting days, but as a regular breakfast or snack too.
Why Lemon Poha works
- Fast: from washed poha to plate in under 10 minutes.
- Balanced: light carbs from poha, protein & crunch from peanuts, fiber from dals.
- Gut-friendly: no heavy oils or cream — plus the lemon brightens flavors without extra calories.
- Diet-friendly: easy to adjust for low-oil, low-salt, or high-protein needs.
A little context
Poha is a classic breakfast across Maharashtra, Madhya Pradesh and parts of South India.
The lemon version (sometimes called kanda-poha when onions are used) swaps heavier ingredients for fresh citrus, making it a go-to during fasting periods like Navratri or for light weekday breakfasts.
Ingredients — what they bring to the bowl
- Poha (flattened rice) — quick-cooking base; softens without boiling.
- Chana dal & urad dal — tempering crunch + a touch of protein.
- Peanuts — texture and satiety (roast for best flavor).
- Ginger + green chillies — fresh heat and digestive lift.
- Asafoetida (hing) — helps digestion especially during no-onion/no-garlic days.
- Curry leaves — aromatic, classic South-Indian note.
- Lemon juice — the bright finish that makes everything pop.
- Grated coconut (optional) — adds creaminess and a south-coast vibe.
How the recipe comes together
Start by rinsing the poha and letting it sit so it softens but doesn’t go soggy. Heat a small pan and crack in a little oil — this is where the flavor builds. Add chana dal and urad dal so they toast and provide a subtle nutty crunch. Throw in peanuts next; they should turn golden and give you that satisfying bite.
Now add the aromatics: chopped ginger, slit green chillies, a pinch of asafoetida and curry leaves. These hit the hot oil and immediately perfume the pan. Toss in the softened poha, season, and gently fold so the grains separate and coat in that tempered oil. Squeeze in fresh lemon juice — do this off the heat so the citrus stays bright. Finish with grated coconut if you like, and a final scatter of fresh coriander (or more curry leaves).
Pro Tip 💡: If your poha seems too dry, sprinkle 1 tablespoon of warm water and cover for 30 seconds before adding it to the pan. It plumps evenly and keeps the texture perfect.
What goes along with Lemon Poha
- Tea or buttermilk for a light meal.
- Curd/Yogurt (if not fasting) balances the tang.
- Pickles or roasted papad for crunch on festival plates.
How to serve
Serve hot in shallow bowls so steam escapes and the lemon aroma carries through. Garnish with grated coconut or toasted peanuts and a wedge of lemon for guests to adjust tartness.
Packing & Lunchbox tips
- Cool completely before packing to avoid condensation.
- Pack grated coconut separately if you’re sending it in a lunchbox (adds freshness).
- Keeps 24 hours refrigerated; reheat gently with a splash of water to revive fluffiness.
Party / Bulk prep
For groups, roast the masala/temperings in bulk and keep the spice mix ready. Soak and wash poha just before service and finish assembly in batches (5–10 bowls at a time) so everything remains freshly tempered and bright.
Lemon Poha
Description
Lemon poha is a light, tangy, and wholesome dish made with flattened rice, tempered spices, and a squeeze of fresh lemon juice. It’s quick to make, doesn’t need onion or garlic, and is perfect for Navratri fasting or as an everyday breakfast. With the crunch of peanuts, the aroma of curry leaves, and the refreshing zest of lemon, this dish is both comforting and energizing. Whether you’re fasting or just looking for a healthy snack, lemon poha is a recipe you’ll come back to again and again.
Ingredients
Instructions
Prep Work
-
Wash poha
Rinse poha gently in water and drain completely before cooking
Method
-
Heat oil
Add oil in a pan and warm it slightly
-
Temper spices
Add chana dal, urad dal, mustard seeds, peanuts, and cumin seeds, stir until they begin to crackle
-
Add aromatics
Add chopped ginger, green chillies, asafoetida, curry leaves, and turmeric, sauté briefly
-
Add poha
Mix in washed poha, salt, and lemon juice, stir well -
Add water
Sprinkle water and allow poha to cook gently on medium-low flame for 5 mins. -
Finish with coconut
Stir in grated coconut and mix well -
Serve
Turn off the heat and serve warm
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 300mg13%
- Potassium 150mg5%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 5g10%
- Vitamin A 150 IU
- Vitamin C 10 mg
- Calcium 40 mg
- Iron 5 mg
- Magnesium 35 mg
- Zinc 1 mg
- Manganese 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
