Spiced Poha Breakfast Bowl

1Place the rinsed poha in a sieve and allow it to drain completely while you prepare the other ingredients.

2Heat oil in a heavy-bottomed pan or induction-compatible skillet over medium heat on the induction stove.

3Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon) to the hot oil. When they start to splutter, add curry leaves (8-10) and chopped green chili (1). Sauté for 30 seconds until fragrant.

4Add the finely chopped onion (1 small) and diced potato (1 small) (if using). Cook for 5-7 minutes, stirring occasionally, until the onion (1 small) is translucent and the potato (1 small) is tender.

5Sprinkle turmeric powder (¼ teaspoon), red chili powder (½ teaspoon), and garam masala (½ teaspoon) into the pan. Stir well to coat the onions and potatoes with the spices.

6Add the roasted peanuts (¼ cup) and mix well.

7Add the drained poha to the pan. Gently mix to combine all ingredients, ensuring the poha is evenly coated with the spices. If the mixture seems dry, sprinkle about 2-3 tablespoons of water to moisten it slightly.

8Season with salt to taste and cook for another 2-3 minutes on low heat, stirring gently to warm through without mashing the poha.

9Turn off the heat and add lemon juice (1 tablespoon). Mix gently to combine.

10Garnish with freshly chopped coriander leaves before serving.