Ingredients: Serves 2
Poha / Flattened rice– 1 cup
Tamarind/Imli Pulp – 2 tbsp
Mustard Seeds/ Rai dana – 1 tsp
Channa Dal / Bengal gram– 1 tbsp
Urad Dal / Black gram split– 1 tsp
Groundnuts – 1 tbsp
Curry leaves – few
Asafoetida / Hing – less than ¼ tsp
Tumeric / Haldi powder – 1 tsp
Salt – as per your taste
Jaggery – 1 tbsp

For Masala :
Dry Red chillis – 2
Black Peppercorns – 5 to 6
Channa Dal / Bengal gram– 1 tsp
Cumin / Jeera seeds – 1 tsp
Fenugreek / Methi seeds – ½ tsp

Traditional Method :
Roast all the masala ingredients in 1 tsp oil and grind it to a fine powder consistency and keep aside.Now, wash the poha and strain it well and add the tamarind pulp,salt,the dry masala and mix it well.Then in a deep pan/kadai , take oil for tempering and add mustard seeds,hing,channa dal, groundnuts , urad dal and curry leaves. When the seeds crackle add the poha, jaggery and adjust the salt and mix well.Garnish with some coriander leaves.Now enjoy your dish.