Turmeric Infused Pohe Medley

1.Rinse the pohe in cold water until they soften, then drain and set aside.

2.In a large pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds, and let them splutter for a few seconds.

3.Add the chopped onion and sauté until it turns translucent and slightly golden.

4.Stir in the slit green chilies and chopped tomato, cooking until the tomato softens.

5.Add the turmeric powder and chili powder, mixing well to combine with the onion and tomato mixture.

6.Add the green peas and cook for another 2-3 minutes until they are tender.

7.Gently fold in the softened pohe, ensuring they are well coated with the spices. Add salt to taste and mix thoroughly.

8.Cook for an additional 2-3 minutes, allowing the flavors to meld together.

9.Remove from heat and stir in the roasted peanuts for added crunch.

10.Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.