Poha should be rinsed with cold water, drained, and left to soften a little.
To give the poha more color and nutrients, peel and grate raw beetroot.
For aromatic tempering, add cumin, curry leaves, mustard seeds, and green chilies to heated oil.
To create a tasty base, add chopped onions and sauté until golden and transparent.
Add the grated beetroot and heat until it softens, a few minutes.
Gently stir the softened poha into the skillet, making sure the beetroot and spices are well distributed.
Add a squeeze of lemon, peanuts, and fresh coriander as garnish. Serve fresh and hot.