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Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm\/\u00bdin cubes.<\/p>\n<\/li>\n
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Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl.<\/p>\n<\/li>\n
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Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir.<\/p>\n<\/li>\n
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Add the poha rice, gently breaking up any lumps, and sprinkle \u00bd teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat.<\/p>\n<\/li>\n
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To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
![\"\"](\"https:\/\/d2wipdjmobk1g8.cloudfront.net\/wp-content\/uploads\/sites\/4\/2019\/06\/03153136\/Poha-300x169.jpg\")
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