Poha

Ingredients

• 2.5 cups poha (thick flattened rice) – rinsed in cold water and drained
• 0.5 tsp turmeric powder
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp neutral oil
• 0.25 cups raw peanuts
• 1 tsp black mustard seeds
• 0.125 tsp asafoetida (hing)
• 12 leaves curry leaves
• 2 tsp green chilies – finely chopped
• 1 cups onion – finely chopped
• 1 cups potato – small dice
• 2 tbsp water
• 2 tbsp lemon juice
• 0.5 cups cilantro – chopped

Instructions

1. Place the poha in a colander and rinse under cold water, gently tossing until it softens but holds its shape, 20–30 seconds; drain well for 5 minutes. In a bowl, toss the drained poha with the turmeric powder, sugar, and salt; set aside.
2. Heat the neutral oil in a wide skillet over medium heat. Add the raw peanuts and fry until golden and crisp, 2–3 minutes; push them to the edges of the pan to clear the center.
3. Add the black mustard seeds to the hot oil and let them crackle, 30–60 seconds. Stir in the asafoetida (hing), curry leaves, and green chilies; cook until fragrant, about 30 seconds.
4. Add the onion and potato; sauté until the onion turns translucent and the potato is just tender, 6–8 minutes, stirring occasionally.
5. Add the seasoned poha and the water, tossing gently to combine without crushing. Cover, reduce heat to low, and steam until the poha is hot and fluffy, 2–3 minutes.
6. Turn off the heat and sprinkle with the lemon juice and cilantro. Fluff once more and serve immediately.