Ingredients:

3 cups thick poha
1 cup chopped celery
1/3 cup sunflower oil
1 tsp. brown mustard seeds
1 tsp. cumin seeds
5 curry leaves (if available)
1/2 tsp. turmeric
1/2 tsp. salt
1 pinch hing (asafoetida)
1/2 cup cilantro leaves, chopped
1 small green chili, chopped fine (optional)
Shredded coconut
Lime juice for garnish

Wash the poha (rice flakes) twice, drain and set aside.

Heat the oil in a frying pan over a medium heat, add mustard and cumin seeds. Stir until the seeds start to pop and turn light brown. Add the turmeric, hing, curry leaves, salt, celery and chili. Mix all the spices well.

Next add the poha and stir well to mix everything together, cover and turn the heat off. Let it sit for a few minutes.

Garnish with cilantro, shredded coconut and lime juice, and serve.

This dish is good for all doshas.

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