Poha.

~25 minutes estimated. Use thick poha; thin varieties hydrate differently. Contains peanuts.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 8.82 oz by weight thick poha
• 5.29 oz by weight onion, chopped
• 5.29 oz by weight potato, small cubes
• 1.41 oz by weight peanuts
• 2 tbsp oil
• 0.5 tsp mustard seeds
• 0.25 tsp turmeric
• 10 curry leaves
• 1 tbsp lemon juice
• 0.75 tsp salt

Method

1. 01

   Rinse thick poha briefly in a sieve and let it soften while draining. Avoid soaking until mushy.

2. 02

   Heat oil and toast peanuts; remove. Splutter mustard seeds, add curry leaves, then cook onion and potato until tender.

3. 03

   Stir in turmeric and salt. Fold in softened poha and peanuts and warm gently, covering briefly if needed.

4. 04

   Finish with lemon juice off the heat.

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