Step-by-Step Instructions

1. 1.Prepare the tempering

   Heat 2 tablespoons of oil in a pan. Once hot, add 1/2 teaspoon of mustard seeds and let them splutter. Then, add 1/4 cup of peanuts and sauté until lightly roasted.

2. 2.Sauté aromatics and spices

   Add 1 medium sliced onion to the pan and sauté until it turns translucent. Then, add 5-6 curry leaves, 2-3 slit green chilies, and 1/2 teaspoon of turmeric powder. Mix well and cook for about 1-2 minutes until the raw smell of turmeric disappears.

3. 3.Add poha and mix

   Add the rinsed 1.5 cups of poha to the pan along with salt to taste. Gently mix all the ingredients together, ensuring the poha is evenly coated with the spices and tempering. Cook for another 2-3 minutes on low heat, stirring occasionally.

4. 4.Serve Kande Pohe

   Once heated through and well combined, transfer the Kande Pohe to a serving bowl. Garnish with fresh coriander leaves (and optionally a squeeze of lemon juice) and serve hot.