Indian Kanda Poha with Peanuts

Ingredients

• 2 cups thick poha (flattened rice)
• 1/2 cup raw peanuts
• 3 tbsp neutral oil
• 2 large onions, finely diced
• 1 tsp black mustard seeds
• 10 curry leaves
• 2 green chilies, minced
• 1/2 tsp ground turmeric
• 1 tsp sugar
• 2 tbsp lemon juice, plus wedges to serve
• 1/4 cup chopped cilantro
• 1 potato, finely diced, optional
• Salt

Steps

1. Put the poha in a colander and rinse it under cold running water for 20 to 30 seconds, tossing gently with your fingers, then leave it to drain.
2. Use thick poha and rinse it in a colander rather than soaking it in a bowl. Thin poha or soaked poha turns to paste and the dish is unsalvageable.
3. Sprinkle the drained poha with the sugar, 1 teaspoon salt, and the turmeric, toss gently, and leave for 10 minutes. It will absorb the residual water and swell into soft, separate flakes.
4. Heat the oil in a wide pan over medium heat and fry the peanuts for 3 to 4 minutes, until golden. Lift them out with a slotted spoon.
5. Add the mustard seeds to the same oil and wait until they pop, then add the curry leaves and chilies for 15 seconds, standing back as they spit.
6. Add the onions and the potato if using and cook for 8 minutes, until soft and golden.
7. Fold in the poha with a light hand, lifting rather than stirring so the flakes stay whole, then cover and steam over the lowest heat for 3 minutes.
8. Take off the heat, stir in the lemon juice, peanuts, and cilantro, and serve at once with lemon wedges.

Allergen note: Contains peanuts and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.