Classic Poha with Peanuts and Curry Leaves

1.Rinse the poha gently under cold water in a sieve for about 10-15 seconds. Do not over-wash. Drain well and set aside in a bowl. Sprinkle 1/4 cup of water over the poha, cover, and let it steam for 5-7 minutes until softened.

2.Heat vegetable oil in a non-stick pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

3.Add curry leaves and chopped green chili. Sauté for about 30 seconds until fragrant.

4.Add asafoetida and chopped onion. Sauté until the onion turns translucent, about 3-4 minutes.

5.Add turmeric powder and stir well. Cook for another minute.

6.Add the softened poha, roasted peanuts, salt, and sugar to the pan. Gently mix everything together, ensuring the poha is evenly coated with the spices and doesn't break apart.

7.Cook for 2-3 minutes, stirring gently, until the poha is heated through.

8.Turn off the heat. Stir in the chopped fresh cilantro and lemon juice.

9.Serve hot.