Kanda Poha

Method

1. prep2 min
   flakes pliable enough to crush between fingers but still visibly intact
   Rinse the poha briefly in a colander and drain immediately. Do not soak it: excess water turns the flattened rice pasty before it ever reaches the pan.
2. fry3 min
   peanuts lightly browned and crisp
   Heat the oil and fry the peanuts until toasted, then remove them temporarily. Separating them preserves crunch while the onion cooks.
3. saute5 min
   mustard popped and onion softened without browning deeply
   Add mustard seeds and let them pop, then add onion, green chile and curry leaves. Cook until the onion softens and the curry leaves become fragrant.
4. mix2 min
   poha evenly yellow and seasoned without broken flakes
   Add turmeric and salt, then fold in the drained poha gently. Lift and turn rather than stirring aggressively; hydrated flakes break easily.
5. steam3 min
   poha hot through, tender and still separate
   Cover the pan and steam over low heat. If the flakes seem dry, sprinkle in only a teaspoon or two of water; the goal is soft separate flakes, not wet rice.
6. season2 min
   bright, savory and nutty
   Remove from heat, fold in the toasted peanuts, lemon juice and cilantro, then taste for salt. Adding lemon off heat keeps the finish fresh.