Kanda Poha

Poha was another of those things that I could never get right, which made it take on the mantle of "exotic", even though it doesn't really deserve it. The trick is in the soaking part- you are not supposed to soak it, as much as being required to wash it well, and let the water seep in. Now that I have a lovely steel colander for that purpose, poha is something that can be rustled up in a jiffy.
This poha is special, because it formed a part of my "carbo-loading" before the Mumbai Marathon.

1.5 cups poha
1 large onion, finely chopped
1/3 cup peas shelled
¼ tsp turmeric powder
1 tsp mustard seeds
Handful of peanuts
10-12 curry leaves
1 green chilli,chopped
1 tsp sugar or as required
1 or 1.5 tbsp oil
salt as required
1 tbsp lemon juice

Method
Rinse the poha in water till they soften. Put them in a colander, and let the water drain and the poha soak for about 15 minutes
Add sugar, salt and turmeric powder to the poha and gently mix.
Dry roast the peanuts in a pan till they become crunchy and keep aside.
Heat oil, temper with mustard seeds. Add curry leaves, green chilli, onions and peas and saute till onions turn translucent.
Add the roasted peanuts and the poha and stir. Cover and steam the poha for 2-3 minutes on a low flame.
Switch off the fire and let the poha remain covered for 1-2 minutes.
Add the lemon juice, stir well, and serve