Poha (Flattened Rice with Mustard Seeds and Peanuts)

• 180 g Flattened rice (poha)
• 50 g Peanuts
• 2 tbsp Sunflower oil
• 1 tsp Mustard seeds
• 12 leaves Fresh curry leaf
• 1 piece Green chili pepper
• 1 medium Yellow onion
• ½ tsp Ground turmeric
• 1 piece Lemon
• 10 g Fresh coriander

1. Put the flattened rice in a colander and rinse briefly under cold water, gently turning it with your hand. Leave it to drain for 5 minutes so it softens but does not turn soggy.
2. Heat the sunflower oil in a large frying pan over a medium heat. Add the peanuts and cook for 2 to 3 minutes, stirring, until a shade darker and fragrant; tip them into a bowl and set aside.
3. Return the pan to a medium heat and add the mustard seeds. Once they start to pop, add the curry leaves and the green chilli and cook for 30 to 60 seconds until aromatic.
4. Add the onion and cook for 5 to 7 minutes, stirring, until softened and lightly golden at the edges. Stir in the turmeric for 30 seconds so it blooms in the oil.
5. Add the drained poha and the toasted peanuts, then stir gently to coat everything evenly. Sprinkle in 3 tbsp water, cover, and steam on a low heat for 3 to 4 minutes until the poha is hot and fluffy; stir once halfway through.
6. Take the pan off the heat and squeeze over the lemon. Finish with the coriander and serve straight away.

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