Pohe Chivda

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Recipe

Ingredients

2 cups	thin poha (flattened rice)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
10-12	curry leaves
2 tablespoons	peanuts
2 tablespoons	roasted chana dal
1 pinch	asafoetida (hing)
1 teaspoon	turmeric powder
1 tablespoon	sugar
—	salt to taste
2 tablespoons	grated dry coconut
1 tablespoon	raisins
2 tablespoons	finely chopped coriander leaves
1	green chili, finely chopped

Instructions

1. 1 Place the poha in a sieve and shake to remove any dust. Set aside.
2. 2 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3 Add cumin seeds and curry leaves, and sauté for a few seconds.
4. 4 Add peanuts and roasted chana dal, and sauté until the peanuts are golden brown.
5. 5 Add asafoetida, turmeric powder, and green chili, and sauté for a few seconds.
6. 6 Reduce the heat to low and add the poha, stirring gently to mix with the spices.
7. 7 Add sugar and salt to taste, and continue to stir gently until the poha is evenly coated.
8. 8 Add grated dry coconut and raisins, and mix well.
9. 9 Turn off the heat and add finely chopped coriander leaves.
10. 10 Let the chivda cool completely before serving or storing in an airtight container.