Remove frozen peas from the freezer and place in a bowl on the counter to defrost. Rinse with cold water if you want to speed up the process. Drain the peas before cooking.
Place poha flakes in a bowl and cover with cold water. Use your fingers to mix thoroughly and then strain through a sieve. Repeat 3 times and drain all the water. Sprinkle 1/4 teaspoon each of turmeric powder and salt over the poha and mix well.
Mince your ginger and get out your spices and have them ready by the stove.
Start the poha
Add ghee to saucepan on medium heat. Add the black mustard seeds and cook until about half the mustard seeds pop. Turn the heat down to low and add the optional asafetida followed by the ginger. Stir frequently, and cook until the ginger is just starting to brown.
Add the frozen peas along with a pinch of salt and a tablespoon of water. Stir and cover with a lid. Cook, covered, for 5 minutes to cook the peas. (Add any additional vegetables at this stage if using. SEE NOTES) Check at least once to ensure the dish doesn’t run out of moisture. Add a bit more water if needed.
Add the prepared poha flakes along with a couple tablespoons of water. Stir well to combine. Cover, and cook on low heat for 3 minutes.
Turn off the heat and open the lid. Test the poha for moisture. If it’s dry, or sticking to the bottom of the pot, add a bit more water. Getting the moisture right is a trick. You don't want so much that it becomes sticky or gloppy, but it also shouldn't be overly dry. Replace the lid and let it steam for 3-5 minutes.
Finish and serve
Add fresh lemon juice and cilantro and stir.
Serve poha in a bowl, and top with any optional toppings you like (see notes for details). If you have an Indian pickle or mango chutney, have a teaspoon of it with the poha. Enjoy!
Notes
Poha flakes come in different thicknesses. For this recipe, choose thick flakes. Buy poha HERE.
Add vegetables
Turn poha into vegetable poha by including carrots, potatoes, or green beans. You can include any vegetable in poha, as long as it’s fully cookedbefore you add the soaked poha flakes.
Optional toppings
For added flavor, nutrition, and interest, add a topping of coconut flakes, cashews, peanuts, and/or raisins. Peanuts are traditionally used.To prepare the topping, start half a teaspoon of ghee in a small skillet on medium heat. Add 1-2 tablespoons topping of your choice and stir continuously until just starting to brown. It is also common in India to have a teaspoon of Indian pickle or chutney with poha. There are so many chutneys and pickles to choose from at an Indian store, or even homemade.Tomato chutney, lemon pickle, and mango pickle are the most common.