Lemon Poha

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.