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1. Place poha in a colander and rinse under running water, gently tossing, until it softens. Drain well and let it sit to absorb excess surface water without becoming mushy.
1.5 cup poha (thick flattened rice),
1 cup water
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2. Sprinkle salt over the drained poha, toss gently with your fingers, and set aside.
0.8 tsp salt
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3. Finely chop the onion, carrot, green chili, ginger, and cilantro. Halve the lemon and set aside.
1 piece onion,
1 piece carrot,
1 piece green chili,
1 tsp ginger,
1 piece lemon,
2 tbsp fresh cilantro
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4. Heat oil in a wide pan over medium heat. Add mustard seeds and let them crackle, then add cumin seeds and fry until aromatic.
0.5 tsp mustard seeds,
0.5 tsp cumin seeds,
2 tbsp oil
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5. Add curry leaves and green chili to the pan and sauté for a few seconds until fragrant.
10 piece curry leaves
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6. Add onion to the pan and sauté until it turns translucent. Stir in ginger and cook briefly until aromatic.
1 piece onion,
1 tsp ginger
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7. Add carrot and green peas, mix well, and cook until the vegetables are just tender, adding a splash of water if needed so they do not brown.
1 piece carrot,
0.5 cup green peas (fresh or frozen)
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8. Sprinkle turmeric powder and red chili powder into the pan and stir to coat the vegetables evenly.
0.5 tsp turmeric powder,
0.2 tsp red chili powder
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9. Add the seasoned poha to the pan and gently fold it into the masala so the grains stay separate and evenly colored.
1.5 cup poha (thick flattened rice)
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10. Add roasted peanuts and continue to toss gently over low heat for a few minutes until the poha is hot and fluffy.
0.5 cup roasted peanuts
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11. Turn off the heat, squeeze lemon juice over the poha, and sprinkle with cilantro. Toss once more and adjust salt or lemon to taste before serving warm.
1 piece lemon,
0.8 tsp salt,
2 tbsp fresh cilantro
By mansi