Wash the poha / aval well under running water. Make sure you use the thick variety of aval for this recipe as the thinner ones can become very mushy when cooking. Soak the washed aval in milk. Initially I soaked the aval in a wide vessel, but realized that it was not helping in soaking up the liquid. Then I use a deeper bowl to soak the aval. Depending on how thick your poha is, it could take 10 to 20 minutes for it to soak up the milk and become softer. It took me about 20 minutes and it would also help if the milk is in room temperature (Not hot, just room temperature).
In a pan, heat the ghee + oil and then add the cumin seeds. You could make it just in ghee or in oil depending on your preference, but ghee gives it a richer flavor.
Now add the asafetida, green chilies and grated ginger and fry it for about 30 seconds.
Add the green peas along with salt, sugar, black pepper and garam masala and mix well.
Add about ½ cup of water and cook the peas until it is soft. I used frozen peas, so I did not need much time to cook it. If using fresh peas, you might need a little more water and time to cook the peas.
Add the soaked poha to the cooked peas mixture. I had a little bit of milk remaining with the poha and I added it as well. Also add the finely chopped cilantro and mix well.
Cover and cook in low flame for about 5 minutes to let all the flavors combine.
Add the lemon juice and mix well. Turn off the flame and serve the Chura Matar!