1. Wash the beaten rice two times and drain. Squeezing is not necessary.
2. Let the wet poha stand for about 20 minutes, till it resembles cooked rice.
3. Heat oil in a pan and add the mustard seeds.
4. When mustard seeds splutter, add the two dals and roast till golden in colour.
5. Add the asafoetida powder.
6. Add the broken red chillies and fry till crisp.
7. Add the curry leaves, and then the green peas and salt.
8. If you are using frozen peas, cover with a lid and let the peas cook on low fire.
9. Next add the soaked poha and blend well.
10. Cover and cook on low heat for two minutes.
11. Remove lid and stir well to break up lumps if any.

Recipe courtesy: Chitra Amma's Kitchen