Poha (Flattened Rice Breakfast)

• 160 g Flattened rice (poha)
• 80 g Green peas, fresh or frozen
• 1 medium Yellow onion
• 2 tbsp Vegetable oil
• 1 tsp Mustard seeds
• 12 leaves Fresh curry leaf
• ½ tsp Ground turmeric
• ¾ tsp Fine sea salt
• 1 medium Lemon
• 15 g Fresh coriander
• 40 g Peanuts

1. Put the poha 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. Finely slice the onion. Cut the lemon into wedges and roughly chop the coriander.
3. Heat the oil in a large frying pan over medium heat. Add the mustard seeds and curry leaves and cook for 30 to 60 seconds, until the seeds start to pop and the leaves turn glossy.
4. Add the onion and a pinch of the salt, then cook for 4 to 5 minutes until softened and lightly golden. Stir in the turmeric for 30 seconds so it blooms in the oil.
5. Add the peas and cook for 2 to 3 minutes until hot and tender. Tip in the drained poha and the remaining salt, then gently fold to coat everything evenly.
6. Sprinkle in 2 tablespoons of water, cover, and steam on low heat for 2 minutes. Turn off the heat, uncover, and fluff gently so the grains stay light.
7. Squeeze over most of the lemon juice and fold through most of the coriander. Serve warm topped with peanuts and the remaining coriander, with extra lemon wedges alongside.

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