Kanda Poha

Rinse poha in a sieve under running water for about 20 seconds, until just soft. Drain, then toss with salt and sugar and leave for 5 minutes.

Heat vegetable oil in a large skillet and fry peanuts until golden. Lift out with a spoon.

In the same oil add mustard seeds. When they pop, add curry leaves, green chili and onion and cook until the onion is soft. Stir in turmeric.

Add softened poha to spiced onion and stir gently over low heat until hot and evenly yellow. Cover for 2 minutes.

Top cooked poha with fried peanuts, lemon juice and cilantro.