Wash the poha well under running cold water for 2 to 3 times. Leave it in a colander to drain. When it is draining, add the turmeric powder to the poha and mix it well using your hands so the turmeric powder spread evenly.
In a large pan, heat 1 tablespoon of oil and cook the chopped potatoes until they turn golden brown. Drain and keep aside.
When the potatoes are browning, if you refer crush the peanuts in a mortar and pestle. I like it to have a little bit of crunch and that is why I don’t grind it in a mixer. If you prefer you could also leave this step out and add the whole peanuts.
Once the potatoes are drained, in the same pan, add the remaining oil. When the oil heats up, add the mustard seed, cumin, green chilies, ginger and curry leaves. Once they fry for a minute, add the chopped onions and sauté until light brown.
Now add the cooked potatoes, drained poha and the crushed peanuts and mix well. Add salt and sugar and mix well again. Let it cook for about 3 to 4 mins until all the flavors combine. Take care to keep stirring it to avoid the poha sticking together and clumping up.
Turn off the flame and add the lemon/lime juice and the chopped cilantro. Mix well.
Serve with hot tea or coffee!
Enjoy as a breakfast dish or as I did as lunch.