| In a strainer add flattened rice (poha). Rinse it under running water until it turns soft. |
| Add turmeric and 1/2 teaspoon salt to the poha and toss to combine. Set it aside while you make the tempering in the pan. |
| In a pan, heat oil, add the mustard seeds and let them pop. |
| Add the peanuts and saute for a minute or two until they turn brown. |
| Then add the chopped onion, green chili and curry leaves. |
| Add green peas and mix well. |
| Cook for 2 minutes. |
| Once the raw smell of the peas goes away add in the rinsed poha and toss to combine. |
| Cook for 1-2 minutes. Add salt to taste. |
| Cover the pan with a lid and turn heat to low for about 2 minutes, and then turn off the gas. |
| Squeeze some fresh lime, garnish with some coriander, and serve hot. |
