INSTRUCTIONS
To begin, gently blend 1 teaspoon sugar and 34 teaspoon salt into the soaking poha.
2 tbsp peanuts roasted on low flame in a big Kadai with 2 tbsp oil Roast the peanuts until they become crispy. Set aside for now.
1 tsp mustard, 1 tsp cumin, pinch hing, and a few curries leaves sizzle in the same oil.
Add 1 onion and 2 chilies to the pan and sauté well.
Cook, stirring occasionally until the onions, has shrunk slightly without browning.
Lastly, add 14 tsp of turmeric and cook thoroughly.
Mix in the soaked poha gently until everything is fully mixed.
Cover and cook for 5 minutes, or until all of the flavors are completely absorbed.
2 tablespoons coconut, 2 tablespoons coriander, and 2 tablespoons lemon juice gently combine ingredients.
Finally, eat Kanda poha with some sev on top.