Vegan Poha

1. 1
   prep · ~3 min

   Rinse and soak the poha.

   1.Place poha in a colander and rinse under running water for 30 seconds.

   2.Drain well and let it sit for 3 minutes to soften. The flakes should be soft but not mushy.

   3.Toss gently with salt, sugar and turmeric powder. Set aside.

   TIPUse thick poha for this dish — thin poha turns pasty. Squeeze a grain between your fingers; it should break easily but not turn to paste.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a kadai over medium flame.

   2.Add mustard seeds and let them crackle (30 seconds).

   3.Add cumin seeds and curry leaves; fry until fragrant (15 seconds).

   4.Add slit green chilies and raw peanuts; fry until peanuts turn light golden (2 minutes).

   TIPFry peanuts on medium-low heat so they crisp up without burning. They should have a pleasant crunch in the final dish.
3. 3
   saute · ~6 min

   Cook the onions and peas.

   1.Add chopped onions to the kadai and sauté until translucent (4-5 minutes).

   2.Add green peas and sauté for 2 minutes until heated through.

   3.Add a splash of water if the peas are fresh so they cook slightly.
4. 4
   mix · ~4 min

   Combine poha and steam.

   1.Lower the flame to minimum. Add the seasoned poha to the kadai.

   2.Gently fold everything together until the yellow turmeric color evenly coats the poha.

   3.Cover and steam on low heat for 3-4 minutes so flavors meld.

   TIPResist the urge to stir vigorously — poha is delicate. Use a light hand and a flat spatula to fold.
5. 5
   garnish · ~1 min

   Finish with lemon, coconut and coriander.

   1.Turn off the heat. Drizzle lemon juice over the poha.

   2.Sprinkle desiccated coconut and chopped coriander leaves on top.

   3.Give one final gentle toss.
6. 6
   serve

   Serve hot with extra lemon wedges on the side.

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