Wash the poha in a colander under running water for a minute. Run your fingers through the poha to seperate. Then set aside for 10 minutes. Check 1 Poha by pressing it between your index finger and thumb. If it breaks easily, it is ready.
Add turmeric and salt anf lightly mix through.
Add Peanuts to a dry pan and cook on medium until fragrant and slightly coloured. Remove from pan and set aside.
Heat oil in a pot over medium high heat. Add the mustard seeds and when they splutter, add the curry leaves.
Add the onions, green chilies and the roasted peanuts. Sauté on a medium heat for 2-3 minutes.
Add this soaked poha to the pan and stir well.
14. Cook on a medium low heat for 3 - 5 minutes, while stirring continuously.
Add a squeeze of lemon juice and mix well.
Remove from heat. Divide into bowls. Serve hot.
Notes
TIPSFirst rinse the Poha in a strainer until it becomes soft. To check if it is done, take a flake and press it between your thumb and index finger. It should break without much force.This step makes sure the poha doesn't disintegrate in the pan.After you add the rinsed poha to the pan, toss it and then take a flake and taste it. If it tastes dry, which is really very common, sprinkle a little water over the poha and cover for a minute on low heat.