Step-by-Step Instructions

1. 1.Roast Cashew Nuts

   Heat 1 tbsp ghee in a pan. Add 8-10 cashew nuts and roast until light brown. Remove the roasted cashews and set aside.

2. 2.Sauté Spices

   In the same pan, add 1 tsp mustard seeds, 1 tsp finely chopped ginger, and 1 tsp finely chopped garlic. Sauté until fragrant.

3. 3.Add Green Chillies and Onion

   Add 2 thin slit green chillies and 1 thin sliced onion to the pan. Fry for a minute until the onion softens.

4. 4.Add Tomatoes and Peas

   Add 2 finely chopped tomatoes and 1/4 cup cooked peas (dry peas soaked overnight and pressure cooked) to the pan. Mix well.

5. 5.Add Spices and Herbs

   Add 1/3 tsp turmeric powder and 1 tsp salt. Mix well. Then, add 10-15 mint leaves and 2-3 tbsp coriander leaves. Mix well to combine all ingredients.

6. 6.Cook Vegetables

   Cover the pan with a lid and cook on low flame for 2 minutes. After cooking, mix well.

7. 7.Add Poha

   Add 1.5 cups of thick poha (which has been washed and soaked for 5 minutes) to the vegetable mixture. Mix gently until all ingredients are well combined and the poha is evenly coated.

8. 8.Steam Poha

   Cover the pan with a lid and cook on low flame for 3 to 4 minutes to allow the flavors to meld. After cooking, mix gently.

9. 9.Garnish and Finish

   Add the previously roasted cashew nuts, 3 tbsp grated fresh coconut, and some fresh coriander leaves for garnish. Optionally, squeeze in 1 tsp of lime juice for a tangy flavor. Mix gently.

10. 10.Serve

    Serve the Poha Tomatobath hot, optionally accompanied by curd or raita.