Kanda Poha

Ingredients

• 2 cups thick poha (flattened rice)
• 2 tbsp oil
• 1 tsp mustard seeds
• ¼ cup raw peanuts
• 1 sprig curry leaves
• 1 onion, finely chopped
• 2 green chilies, chopped
• ½ tsp turmeric
• 1 tsp sugar
• 1 lemon
• 3 tbsp cilantro, chopped
• 2 tbsp grated fresh coconut

Method

1. Put the poha in a colander and rinse under running water for 20 seconds, tossing gently, then leave it to drain. It should be damp and separate, never sitting in water. Sprinkle with salt and sugar and fluff with your fingers.
2. Heat the oil, fry the peanuts until they smell toasty and darken, and set them aside. Add the mustard seeds and let them crackle, then the curry leaves and green chilies.
3. Add the onion and cook until soft and just starting to color, 4 minutes. Stir in the turmeric.
4. Fold in the poha gently with a wide spatula, cover, and steam over low heat for 2 minutes so it plumps back up.
5. Off the heat, add the peanuts, a hard squeeze of lemon, cilantro, and coconut. Serve immediately with hot chai.