Ingredients:

  • 2 cups (300g) thick or medium flattened rice (poha)
  • 1/2 tsp (3g) salt
  • 1 tsp (5g) granulated sugar
  • 2 tbsp (30ml) vegetable oil
  • 1 tsp (5g) mustard seeds
  • 1 tsp (5g) cumin seeds
  • 10-12 curry leaves
  • 1 medium (110g) onion, finely diced
  • 1 green chili, slit lengthwise
  • 1/4 cup (35g) raw peanuts
  • 1/2 tsp (3g) turmeric powder
  • 1/2 cup (80g) fresh pomegranate seeds
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Place the poha in a colander and rinse under running water for 30-60 seconds. Do not soak. Gently toss in the salt and sugar while the grains are damp, then set aside for 10 minutes to allow the moisture to distribute.
  2. Heat oil in a skillet over medium heat. Add mustard seeds; once they crackle, stir in cumin seeds and curry leaves. Add the raw peanuts and fry until they turn a pale golden brown. Stir in the diced onions and green chili, sautéing until the onions become translucent.
  3. Lower the heat and stir in the turmeric powder. Add the hydrated poha to the pan. Using a spatula, gently fold the mixture until every grain is a bright, uniform yellow.
  4. Turn off the heat. Fold in the pomegranate seeds, chopped cilantro, and lemon juice. Cover the pan for 2 minutes to let the residual heat steam the flakes.