Lemon Poha

🔥 Prep

• Rinse 200 g poha under running water for 1 minute, then drain and let it sit for 5 minutes to soften.
• Peel and finely chop the 1 onion into small pieces.
• Slit 2 green chillies lengthwise (or finely chop).
• Measure out 2 tbsp lemon juice, 1 tsp mustard seeds, 0.25 tsp turmeric powder, 2 tbsp peanuts, 10 curry leaves, 1 tsp salt, and 2 tbsp oil, keeping each in separate small bowls.

🔥 Cook

• 1. Heat 2 tbsp oil in a pan over medium heat for 1 minute until hot.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 2 tbsp peanuts and roast for 1 minute, stirring occasionally, until they turn light golden.
• 4. Add 10 curry leaves and 2 slit green chillies and sauté for 20 seconds until fragrant.
• 5. Add the chopped onion and sauté over medium heat for 2-3 minutes until translucent.
• 6. Sprinkle 0.25 tsp turmeric powder and stir for 10 seconds to combine.
• 7. Add the softened poha, breaking up any clumps, and gently toss over low heat for 2 minutes to coat evenly.
• 8. Sprinkle 1 tsp salt and continue to toss for 30 seconds.
• 9. Reduce heat to low, drizzle 2 tbsp over the poha, and toss for 1 minute until the lemon flavor is evenly distributed.
• 10. Remove from heat, let rest for 1 minute, then transfer to a serving dish.

🔥 Serve

• Garnish with extra chopped coriander (optional) and a lemon wedge.
• Serve warm as a breakfast or snack, paired with plain yogurt or a cup of masala chai.