Low Carb Kanda Pohe
Discover a flavorful twist on a traditional favorite with this Low Carb Kanda Pohe recipe! Perfect for keto or low-carb meal plans, this ingenious dish swaps flattened rice for nutrient-packed cauliflower rice, delivering all the comforting flavors of the classic Maharashtrian breakfast without the carbs. Sautéed with golden caramelized onions, fragrant curry leaves, and a burst of aromatic spices like mustard and cumin seeds, this dish is seasoned to perfection. A dash of ground peanuts adds nutty richness, while a squeeze of fresh lemon juice brightens every bite. Quick to prepare in just 30 minutes, this gluten-free and vegan-friendly recipe is perfect for a wholesome breakfast, light lunch, or snack. Garnish with fresh coriander for a refreshing finish and enjoy a healthy, guilt-free version of Kanda Pohe that doesn’t skimp on flavor!
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Ingredients
- 1 medium head Cauliflower
- 1 large Onion
- 1 medium Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 cup Ground peanuts
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves
- 10 leaves Curry leaves
Directions
Step 1
First, wash and pat dry the cauliflower. Using a food processor or a box grater, grate the cauliflower into rice-sized pieces to make your 'cauliflower rice'. Set aside.
Step 2
Peel and finely slice the onion. Chop the green chili into small pieces. Set aside.
Step 3
Heat the coconut oil in a large pan over medium heat. Once hot, add mustard seeds and wait for them to splutter.
Step 4
Add cumin seeds, curry leaves, and chopped green chili. Sauté for about 1 minute until fragrant.
Step 5
Introduce the sliced onions to the pan and sauté until they turn golden brown.
Step 6
Add the ground peanuts, stir for a minute, and then add the turmeric powder and salt. Mix well.
Step 7
Now, add the grated cauliflower to the pan. Stir thoroughly to ensure the cauliflower rice is well coated with the spices and onion mixture.
Step 8
Cover the pan and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is cooked and tender.
Step 9
Turn off the heat and squeeze in the lemon juice. Stir to combine all the flavors.
Step 10
Garnish with freshly chopped coriander leaves before serving.
Step 11
Enjoy the low-carb kanda pohe as a nutritious breakfast or snack.
Nutrition Facts
| Serving size | (787.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 828.9 |
| Total Fat 60.0g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1891.0mg | 0% |
| Total Carbohydrate 59.2g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 22.6g | |
| Protein 28.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 254.4mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 2389.6mg | 0% |
Source of Calories