To begin making the Matar Poha Recipe, in a large pan blanch the fresh peas with a little salt. Once boiled, drain the water and keep the green peas aside.

Wash the poha in fresh water once, drain the water and keep aside the poha. Don't leave a lot of water in the poha else it will turn mushy.

In a heavy bottom kadai, heat oil. Add asafoetida and let it fry for about a minute. Add the cumin and mustard seeds and fry for 2 minutes till the mustard splutters and the cumin turns golden brown.

Add curry leaves and split green chillies to the oil, fry for one minute. Now add the onions and fry till they are translucent and lightly golden. Stir in the turmeric, salt, the blanched peas, and the washed poha.

Stir well to combine. Sprinkle a little water, cover the pan and allow the flavors to get well incorporated into the matar poha.

After a couple of minutes, check the salt and spice levels and adjust to suit your taste. Turn off the heat and cover the pan for 5-6 minutes. The poha will cook in steam. Finally stir in the chopped coriander leaves and squeeze in the juice from one lemon.

Serve the Matar Poha for breakfast or as an evening tea time snack topped with Bhujia.