- ▢ 1 and ½ cup millet poha
- ▢ 2 tablespoons vegetable oil
- ▢ 1 teaspoon cumin seeds
- ▢ 10-12 curry leaves
- ▢ ½ cup peanuts
- ▢ ½ cup chopped onions
- ▢ 2 teaspoons chopped green chilies
- ▢ 1 tablespoon lime juice
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon sugar
- ▢ salt to taste
- ▢ 2 tablespoons chopped cilantro (coriander
- Wash poha well with water. Soak the poha in 2-3 cups of water for 40-50 seconds until it is slightly softened.
- Drain the poha in a colander and keep it aside. The poha will absorb the residual water and soften by the time the tempering is ready.
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and curry leaves and let them crackle for 4-5 seconds.
- Add the peanuts to the pan and saute for 40-50 seconds until they are crispy.
- Now add onions and green chilies and saute until the onions turn translucent (2-3 minutes).
- Add lime juice, turmeric powder, sugar, and salt and mix well.
- Add the soaked poha and cilantro and mix everything well. Cook for another 2-3 minutes.
- Serve hot!
