Okay, let's talk Matar Poha, a breakfast MVP that's got the “easy, peasy, lemon squeezy” energy down pat—minus the lemon. This dish is basically your fluffy rice flakes vibing with juicy green peas, peanuts, and a whole bunch of flavor bombs. It's that low-maintenance BFF of breakfast recipes: comforting, wholesome, and ready to serve some serious “yum” realness in under 20 minutes. Now, Start by washing your poha (flattened rice) like it's your face on a Monday morning—quick and gentle, no scrubbing. Let it chill in a strainer while you heat up some oil in a pan. Toss in mustard seeds, cumin, and curry leaves for that aromatic sizzle that smells like a hug. Slide in onions and saut till they're golden, then throw in green chilies for a little spice drama. Next, the star of the show: matar (green peas). These little pops of sweetness soften in minutes. Add turmeric because, duh, everything's better in yellow, and season it like a pro with salt and a touch of sugar. Fold in your poha like you're tucking it into bed, and let it soak up all those spicy-sweet vibes. Enjoy the recipe of matar poha.

• 1 1/2 cup poha
• 1 cup matar
• 3 green chili
• 2 medium onion
• 1 lemon
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 2 sprig curry leaves
• Salt
• Coriander leaves
• 1/4 tsp hing

• First things first to start this recipe of matar poha, rinse 1 1/2 cups of poha under running water—don't let it turn into a soggy mess, just a quick rinse until soft.
• Set it aside and let it chill for a sec.
• Heat up a splash of oil in a pan, toss in 1 teaspoon each of mustard seeds and cumin seeds, and let them pop like they're at a dance party. Add a pinch (like ¼ teaspoon) of asafoetida (hing) for that je ne sais quoi.
• Now, throw in two sprigs of curry leaves—trust me, this is where the magic starts—and follow up with 3 finely chopped green chilies and 2 finely chopped onions.
• Saut this aromatic mix until the onions are golden and fragrant, making your kitchen smell like heaven.
• Time to brighten things up! Add 1/2 teaspoon of turmeric powder and 1 cup of fresh green peas (matar). Saut until the peas are cooked but still have a bit of crunch—because nobody likes mushy peas. Sprinkle some salt to taste, then gently fold in the poha, making sure every grain gets coated in that golden goodness.
• Keep the flame low here, you want everything to meld together, not burn.
• Once it's all warmed through, hit it with the juice of one lemon for that zesty punch, and garnish with a generous handful of chopped coriander leaves for a fresh, herby finish.
• Serve your recipe of matar poha hot, preferably with a steaming cup of chai on the side. It's healthy, delicious, and oh-so-easy to make—like a big warm hug in a bowl.
• Whether it's breakfast, brunch, or a mid-snack craving, this matar poha is about to be your new bestie.
• Try it and let me know—you'll be vibing with this dish in no time!