3 cups dry Poha
1 teaspoon black mustard seeds
1 jalapeño finely chopped (optional)
1 onion (finely chopped)
1 medium potato - diced into small pieces
1 cup peas (I used the frozen kind)
1/2 cup peanuts or cashews (optional)
1/2 teaspoon turmeric
3 curry leaves
Salt to taste
1/2 cup cilantro - chopped
Fresh lemon or lime
Place the Poha in a colander and soak it under running water for 2 to 3 minutes. Then leave aside (still in the colander so that the water has drained).
Heat oil in a pan or wok and add the black mustard seeds. Once the seeds start crackling, add the onion, jalapeño and curry leaves and cook for about 5 minutes or until onions are golden brown.
Add in the finely diced potatoes, peas, nuts, and turmeric and sauté until the potatoes are done, about 5 to 7 minutes.
Now mix in the poha and salt.
Transfer to a serving bowl. Season with cilantro and lime/lemon juice and serve warm.