Instructions:
1. Rinse the poha in a colander under running water for a few seconds. Drain well and set aside.
2. Heat oil in a pan or kadai over medium heat. Add the mustard seeds and let them splutter.
3. Add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
4. Add the chopped onions and green chili. Cook until the onions become translucent.
5. If using peanuts, add them now and cook until they turn slightly golden. If using green peas, add them at this stage and cook for a few minutes until they become tender.
6. Reduce the heat to low and add turmeric powder and salt. Mix well.
7. Add the rinsed poha to the pan and gently toss everything together until the poha is coated with the turmeric mixture. Be careful not to break the poha.
8. Cook for 2-3 minutes, stirring occasionally until the poha is heated through.
9. Turn off the heat and garnish with freshly chopped coriander leaves.
10. Serve hot with lemon wedges on the side. Squeeze some lemon juice over the poha before eating for an extra tangy flavor.
