To begin making Aval Upma Recipe, place the poha in a sieve and rinse it under running cold water. The texture of the aval should be such that it is neither hard nor completely soft.

Once you've washed the poha, let the water drain from it and keep it aside.

In a heavy bottomed pan, heat oil on medium heat, add asafoetida, mustard seeds, cumin seeds and split urad dal. Allow the seeds to crackle and saute till the urad dal turns golden brown in color. 

Once it is done, add roughly torn curry leaves, finely chopped onion, green chillies,  ginger and saute for a couple of minutes, until the onions are soft and translucent. 

Once the onions are soft and translucent, add turmeric powder, drained poha, sprinkle some water and salt to taste. Stir well to combine and allow the aval to become warm. Cover and cook for about two to three minutes and then turn off the heat.

Garnish with roasted peanuts, finely chopped coriander leaves and finish Aval Upma with freshly squeezed lemon juice. 

Serve the Aval Upma Recipe with Masala Chai and Fruit Bowl for a delicious breakfast.