Poha with Peanuts and Curry Leaves

Ingredients

• 2 cups Flattened Rice (Poha)
• 1 medium Onion
• 1-2 Green Chilies
• 1 teaspoon Mustard Seeds
• 0.5 teaspoon Turmeric Powder
• 10-12 Curry Leaves
• 2 tablespoons Peanuts
• 1 tablespoon Lemon Juice
• 2 tablespoons Vegetable Oil
• to taste Salt
• 1 teaspoon Sugar
• 2 tablespoons Cilantro

Instructions

1. 1Place the 2 cups of Flattened Rice (Poha) in a medium bowl. Cover with cool water and gently swirl with your hand for about 10 seconds, then drain immediately. Repeat this rinsing and draining process one more time. Let the rinsed poha sit in the colander for about 5 minutes to soften.
2. 2Place a 10-inch skillet over medium heat (about 300°F or 150°C). Add the 2 tablespoons of Vegetable Oil. Once the oil is shimmering, add the 1 teaspoon of Mustard Seeds. Let them splutter for about 30 seconds, which means they will pop and jump around in the pan.
3. 3Add the 2 tablespoons of Peanuts to the skillet. Stir them constantly for 2-3 minutes until they turn a light golden brown color. Be careful not to burn them.
4. 4Add the 10-12 Curry Leaves and 1-2 Green Chilies (finely chopped) to the skillet. Stir and cook for about 15-30 seconds until they become fragrant. You will smell their aroma.
5. 5Add the 1 medium Onion, finely chopped, to the skillet. Stir and cook for 3-4 minutes until the onion pieces look soft and see-through (translucent).
6. 6Stir in the 0.5 teaspoon Turmeric Powder and to taste Salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Add the softened 2 cups of Flattened Rice (Poha) and the 1 teaspoon of Sugar to the skillet. Gently mix everything together using a spatula, being careful not to break the poha too much. Cook for 2-3 minutes, stirring occasionally, to heat the poha through.
8. 8Remove the skillet from the heat. Squeeze the 1 tablespoon of Lemon Juice over the poha. Sprinkle the 2 tablespoons of fresh Cilantro, chopped, over the top. Gently toss one last time to combine. Serve the poha hot.

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