Kande Pohe

Step 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.

Step 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.

Step 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.

Step 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.

• Use thick poha for best results, as thin poha can become mushy.

• Rinse the poha just before adding it to the pan to prevent it from drying out or becoming too soft.

• Adjust the amount of green chilies according to your spice preference.

• Add finely chopped potatoes or peas for a more substantial dish.

• Garnish with grated coconut or a squeeze of lemon juice for extra flavor.

• For a healthier version, reduce the amount of oil and peanuts.