Carrot and Peas Lunchbox Poha

Mild carrot-and-peas poha for two lunchbox portions, ready in 20 minutes. No nuts added; check ingredient labels and school rules.

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Original Kitchen Handi quick school/gym recipe. Packing and storage guidance is included in the method. Image is AI-generated.

Ingredients

• 120 g thick poha
• 80 g carrot, cut into 5 mm cubes
• 60 g green peas, fresh or frozen
• 2 tsp oil
• 0.5 tsp cumin seeds
• 0.25 tsp turmeric
• 6 leaves curry leaves
• 0.25 tsp salt
• 3 tbsp water
• 1 tsp lemon juice
• 1 tbsp coriander, chopped

Step-by-step method

1. Measure all ingredients. Wash the carrot and cut it into small, even cubes so it cooks quickly. Rinse the peas if using fresh ones.
2. Put thick poha in a sieve, rinse briefly under cool drinking water, and drain. Leave for 5 minutes while cooking the vegetables; a flake should bend without becoming mushy. Do not soak it in a bowl.
3. Heat the oil in a wide pan on medium heat. Add cumin and curry leaves; stir for 30 seconds until fragrant, keeping leaves away from your face as they may splutter.
4. Add carrot, peas and 2 tablespoons water. Cover and cook on medium-low heat for 5–6 minutes until carrot cubes are tender. Add turmeric and salt.
5. Loosen poha with a fork and fold it gently into the vegetables. Sprinkle in the remaining tablespoon of water if dry; cover and cook on low heat for 3 minutes.
6. Switch off the heat. Add lemon juice and coriander, mix gently and divide into two lunchbox portions. Add separately packed fruit or another school-approved food if desired.
7. For school: chill cooked food promptly in a shallow container in the fridge at 4°C or below; do not wait for it to cool completely on the counter. Pack cold in an insulated lunch bag with two frozen cold packs, keep cold until lunch, and discard uneaten packed portions. Check your child's allergies and the school's restrictions; adjust portions to appetite.