Kanda Poha

Ingredients 

• 3 medium onion finely chopped
• 2 cups thick pressed rice (jada poha)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ¼ teaspoon asafoetida
• 2-3 green chillies slit
• 6-8 curry leaves
• 1 large onion sliced
• ½ teaspoon turmeric powder
• Salt to taste 
• 2 tablespoons roasted peanuts, crushed
• 1 tablespoon fresh coriander leaves, chopped
• Fresh coriander sprigs for garnish 
• Lemon wedges to serve 

Method

1. Wash pressed rice thoroughly with water. Drain and set aside.
2. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, green chillies and curry leaves, mix and sauté for 1 minute.
3. Add onion, mix and sauté till translucent. Add turmeric powder, mix and saute.
4. Mix well with pressed rice, salt, roasted peanuts, and coriander leaves. Cook for 2-3 minutes. Take the pan off the heat.
5. Transfer into a serving bowl, garnish with coriander sprig and serve hot with lemon wedge.