Instructions

1. 1
   Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix by hand, then drain excess water and set aside (take care not to soak too long or the pohe would turn pasty).
2. 2
   Heat the oil in a frying pan until medium hot. Add the mustard seeds and let them crackle for a few seconds
3. 3
   Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric).
4. 4
   Add the green chillies and fry for a few seconds.
5. 5
   Add the chopped onion and lower the heat. Cover and cook for 2 minutes. The onions should turn soft but not brown.
6. 6
   The pohe that was kept aside should have absorbed the excess moisture by now.
7. 7
   Mix the pohe by hand so that the flakes do not stick together and add to the frying pan.
8. 8
   Add salt to taste and stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly through the pohe.
9. 9
   Cover and cook for 5 minutes on low heat. Do not uncover during this time, as the pohe must cook in the steam.
10. 10
    Stir and cook for another 1 minute uncovered.
11. 11
    Serve in a bowl garnished with chopped coriander leaves.