After it's been cooked with onions, chilies, mustard seeds, turmeric and cilantro, and finished a healthy squeeze of bright lemon, it's a fluffy dish so bright with yellow color. We just could not stop eating this; my husband had thirds.
I did make one small addition: a handful of unsweetened coconut added in with the spices at the beginning. This complemented the flavors well, and the mild sweetness of coconut balanced the tangy lemon and fiery chilies. It's not a necessary addition, but we did enjoy it.
So, this is just to say: don't be intimidated by this recipe. It has a few unfamiliar ingredients, yes, but it's very much worth seeking them out. Go to an Indian grocery, find some poha and curry leaves (they're really integral to the taste of this dish), and try it yourself. I can say from experience it's also very good with a fried egg on top.
Do you ever cook poha? How do you like to make it?
• Get the recipe here: Recipe: Breakfast Poha
Related: Recipe: Authentic Chai
(Images: Faith Durand)