2 tbsp (+ a little more) canola oil
3 tbsp raw peanuts
2 cups thick-cut poha, rinsed in water so that it is moist but not waterlogged
1 medium to large onion, minced
1 hot green chile, sliced in half the long way
20 fresh curry leaves
1 tsp black mustard seeds
2 - 3 tbsp chopped tomatoes (fresh or canned)
1/2 tsp turmeric powder
1/2 tsp salt
6 tbsp frozen or fresh peas
2 tbsp lemon juice
Fresh coriander leaves, for garnish (optional)Tomato ketchup (optional)
Heat a tiny bit of oil in a large saute pan, over medium heat. Saute the peanuts until they are browned in patches. Remove from pan. (Optional: remove the skins, if you like.)
Add 2 T oil to the same pan and heat it over medium heat. When it is hot, add the mustard seeds, cover the pan, and wait until the popping sound slows down. (This will be perhaps 20 seconds.) Add the chiles and curry leaves, and let sizzle for 10 seconds. Add the onions and saute until they are transparent. Add the tomato and peas, stir, and then add the turmeric and salt. Cook for a few minutes.
Add the poha and cook over low heat, covered, for about 3 minutes. Remove from heat.
Sprinkle the lemon juice over the poha and toss.
Serve garnished with fresh coriander. Pass ketchup at the table.
Page last updated: October 5, 2010