Ingredients (Serves 4)
| Dry Poha | 1.5 Cup |
| Oil | 1+ 2 tbsp |
| Black mustard Seeds | 1 tbsp |
| Curry leaves | 2 tbsp |
| Grated ginger | 1 tbsp |
| Sliced green chilies | 2 |
| Chopped onion | 1/2 cup |
| Small diced potatoes | 1/2 cup |
| Frozen garden peas | 1/2 cup |
| Chopped tomatoes | 1/2 cup |
| Fresh coriander | 2 tbsp |
| Peanuts with skin | 1/4 cup |
| Salt | 1 tsp |
| Turmeric | 1/2 tsp |
| Lemon juice | 2 tbsp |
Method:
- Rinse the dry poha in a sieve under cold running water for 30 seconds and leave it to drain
- In a pan heat oil 1 tbsp oil and lightly fry peanuts for 2-3 mins until golden and crispy, remove them in a bowl to cool
- Use the same remaining oil and add mustard seeds. Once they start sputtering then add curry leaves, ginger, and green chilies, and cook for another minute
- Now add onion and potatoes, sauté for 2 mins, cover the pan and simmer for 5 mins until potatoes are cooked
- Add salt, turmeric, and lemon juice. Tip in frozen peas and cook for another 2 mins
- Add soaked poha, tomatoes, and half of the peanuts and mix well. Cover and simmer for 2 mins.
- Serve hot and garnish with coriander and remaining peanuts.
Tips and Other Notes:
- Before adding soaked poha, loosen it with a fork or gently use your hand
- Instead of pan-fried peanuts, you can use oven-roasted peanuts
- This dish is a famous Indian breakfast item and goes very well with masala chai (spiced tea)