The dieticians here strongly recommend uncooked poha to be eaten regularly.

So I tried making bahala bhath with raw white pumpkin & soaked poha. A friend says it is a nature-cure diet. Thee is no cooking involved, except tempering.

Grate ( do not chop) white pumpkin, take in a thin white cloth & squeeze out the juice completely. Red poha is best from a dietician’s point of view.

Pumpkin juice - 1 cup

Poha ( ground to rava consistency) - ¾ - 1 cup

Fresh curds - 2 cups

Chopped cucumber - ¾ - 1 cup

Salt

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Chopped green chillies - 2 tsp

Hing - 1/ 2 tsp

To garnish:

Mango slices & Coriander leaves.

Soak poha in pumpkin juice till soft.

Mix that with squeezed pumpkin, salt, curds, cucumber & mix well.

Temper as given & garnish.