Kanda poha (Mumbai style Kanda poha)

Firstly, in a large bowl take 1.5 cup poha. do not take thin poha as it turns mushy as soon as you add water.

Rinse in water and drain off the water.

Add 1 tsp sugar, ¾ tsp salt and ¼ tsp turmeric.

Mix gently using your fingers without making poha mushy.

Rest for 8-10 minutes, or until the poha softens without turning mushy or sticky.

In a large kadai heat 2 tbsp oil and roast 2 tbsp peanut on low flame.

Roast until the peanuts turn crunchy, keep aside.

In the same oil, add 1 tsp mustard, 1 tsp cumin. and few curry leaves.

Splutter the tempering.

Now add 2 chilli, 2 onion. saute until the onions softens slightly.

Further, add ¼ tsp turmeric and ¼ tsp salt. saute slightly.

Add soaked poha and mix well combining everything well.

Cover and simmer for 3 minutes or unitl the poha is cooked well.

Now add fried peanuts, 2 tbsp coriander and ½ lemon. mix well.