Kanda Poha

Ingredients

• 1 pcs Onion
• 2 pcs Green Chili
• 12 pcs Curry Leaves
• 0.5 tsp Turmeric
• 1.5 tsp Kosher Salt
• 3 tbsp Neutral Oil
• 1 pcs Lime
• 2 tbsp Cilantro
• 4 tbsp Sev
• 40 g Peanuts
• 1 tsp Mustard Seeds
• 180 g Poha

Method

1. Place {poha} in a sieve, rinse briefly under cold water until softened but not soggy, then drain well and rest until the flakes feel tender with a slight bite.
2. Finely dice {onion}, thinly slice {green_chili}, and pick through {curry_leaves} so they are ready to hit the pan quickly once the tempering starts.
3. Heat a wide skillet over medium heat, add {neutral_oil} and {peanuts}, and toast for several minutes, stirring often, until deep golden and fragrant; remove so they stay crunchy.
4. Return the skillet to medium heat with the remaining {neutral_oil}, add {mustard_seeds} and let them pop, then add {curry_leaves}, {green_chili}, {onion}, and a pinch of {kosher_salt}; sauté until the {onion} is softened and translucent. Stir in {turmeric} for a few moments until fragrant.
5. Lower to medium-low heat, add the drained {poha} and another pinch of {kosher_salt}, then fold gently until every flake is evenly yellow and heated through without breaking. Return {peanuts} to the pan and toss just until combined.
6. Turn off the heat, squeeze {lime} over the {poha}, then scatter over {cilantro}. Serve right away topped with {sev} for extra crunch.