Breakfast Poha

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2-3 cups (when dry) (thick) Poha (flattened rice)

A pinch asafoetida

1 teaspoon mustard seeds

1-2 green chilies (chopped small) (or according to desired level of heat - can leave out if you prefer)

1 onion (small dice)

1 potato (small dice – use the waxy kind, i.e. red bliss, Yukon gold, eastern white. Avoid boiling potatoes, which don't retain their shape once cooked)

1/2 cup peanuts or cashews

3/4 teaspoon turmeric

4-5 curry leaves

Salt to taste

1/2 cup fresh cilantro (chopped) for garnish

Fresh lemon (to squeeze at end)

Soak the Poha for 5 mins then drain in a colander (there's a thick and a thin Poha - this recipe is for the thick Poha). Heat oil in a pan (Devesh uses a wok). Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green

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