1. Soak brown pohe in water for fifteen to twenty minutes. Drain.
2. Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes. Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix. Add soaked brown pohe and salt and stir to mix.
3. Cook for two-three minutes. Add green peas and lemon juice and mix again.
4. Garnish with coriander leaves, toss and serve hot.