Poha

🔥 Prep

• Rinse the 200g poha gently under running water for about 30 seconds, then drain and let it sit for 2 minutes to become soft but not mushy.
• Peel and finely chop the 1 onion.
• Slit the 2 green chillies lengthwise and set aside.
• Measure out 2 tbsp peanuts, 10 curry leaves, 1 tsp mustard seeds, 0.25 tsp turmeric powder, 1 tsp salt, and 2 tbsp oil into small bowls.

🔥 Cook

• 1. Heat the 2 tbsp oil in a wide skillet over medium-high heat until shimmering.
• 2. Add the 1 tsp mustard seeds and let them pop for 10 seconds.
• 3. Add the 10 curry leaves and the slit 2 green chillies; sauté for 15 seconds until fragrant.
• 4. Add the chopped onion and sauté for 3-4 minutes until translucent and lightly golden.
• 5. Sprinkle the 0.25 tsp turmeric powder and 1 tsp salt; stir for 30 seconds to coat the onions.
• 6. Gently add the rinsed and drained 200g poha, breaking up any clumps, and toss to combine with the onion mixture.
• 7. Reduce heat to low, cover the skillet with a lid, and let the poha steam for 5 minutes to absorb flavors and become fluffy.
• 8. After 5 minutes, uncover, fluff the poha with a fork, and add the 2 tbsp peanuts; toss for 1 minute to warm through.
• 9. Taste and adjust salt if needed, then remove from heat.

🔥 Serve

• Transfer the poha to a serving plate and garnish with extra chopped coriander leaves if desired.
• Serve hot with a wedge of lemon on the side and a dollop of plain yogurt or coconut chutney.