3 cups thin poha

2 tbsp oil

1 tsp mustard seeds

1 tsp nigella

12 curry leaves

1 green chile, diced

1 yellow onion, finely chopped

4 tbsp unsalted peanuts

1/2 tsp turmeric

1/2 tsp salt

Lemon juice

  1. Rinse poha with cold water in colander long enough to get the initial crunch off it. Set aside
  2. Dry roast peanuts in a 12 inch nonstick pan. Set aside.
  3. Heat oil in the same skillet on high heat. Add nigella and mustard seeds. Stir until mustard seeds start to pop.
  4. Add onion and a pinch of salt. Saute until translucent.
  5. Add curry leaves and diced chili. Stir for a minute.
  6. Add peanuts. Stir for a minute.
  7. Add poha, turmeric, remainder of salt. Stir until well combined.
  8. Cover with lid and let steam over low flame for 2-3 minutes.
  9. Adjust salt as necessary. Add a squeeze of lemon for contrast.
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