Recipe from Sudha Gupta

3 cups thick Poha (flattened rice that looks like oatmeal)

2 tablespoons Canola oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon black mustard seeds
1/2 cup diced onion
1/2 cup finely diced potato
1/4 cup frozen baby peas
1 tablespoon Canola oil
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon red cayenne pepper
1/2 teaspoon white sugar
juice from 1/2 lime
1/8 cup cilantro, diced

Place uncooked Poha in a colander and wash under cold water.  Drain and set aside.

In a large frying pan, heat oil until very hot, but not smoking.  Immediately add cumin seeds, mustard seed, and onion.  Cover immediately to steam a few minutes.  The seeds will crack under the hot oil and release their flavor.  Reduce heat to medium, remove cover and stir in potato.  Continue cooking until potato and onion are cooked through.  Onions should be a little brown and crispy.  Add peas and one tablespoon of oil, Poha, salt, turmeric, cayenne pepper, sugar, and lime juice.  Heat until peas are cooked through and stir in cilantro.  Continue cooking for another minute and then dish is ready to serve.  Cilantro should not be cooked very long or it will loose its flavor.  Serves 3 to 4 people. 

You can make your own Masala for use in the following recipe by mixing the following together:  1 teaspoon cloves, 1 teaspoon cardamom, 1 teaspoon cinnamon, and 1 teaspoon black pepper.