• Ingredients:

1. 1 tablespoon mustard seeds
2. 1 tablespoon cumin seeds
3. 1/2 teaspoon asafoetida (hing)
4. 8-10 curry leaves
5. 2-3 dried red chili peppers, broken into pieces (adjust to taste)
6. 1 teaspoon turmeric powder
7. 1/2 teaspoon red chili powder (adjust to taste)
8. 1/2 teaspoon coriander powder
9. 1/2 teaspoon cumin powder
10. Salt to taste

Instructions:

1. Heat a pan or skillet over medium heat and add the mustard seeds and cumin seeds. Toast them until they start to crackle and become fragrant, which should take about 1-2 minutes.
2. Add the asafoetida (hing) and curry leaves to the pan. Sauté for a few seconds until the curry leaves become crisp.
3. Add the dried red chili pepper pieces and continue to sauté for another minute until they become slightly darker in color.
4. Reduce the heat to low, and add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the pan.
5. Mix all the ingredients together, and sauté for another minute or until the spices become aromatic. Be careful not to burn them.
6. Remove the pan from the heat and allow the poha masala seasoning to cool to room temperature.
7. Once cooled, store the homemade poha masala in an airtight container in a cool, dry place. It should remain flavorful for several months.

To Use Poha Masala:

1. When making poha, heat some oil in a pan, and add a teaspoon or two of the homemade poha masala seasoning to the hot oil. Allow the spices to sizzle for a moment.
2. Add the washed and soaked flattened rice flakes (poha) to the pan and mix well to coat them evenly with the masala.
3. Cook the poha with any additional ingredients you prefer, such as vegetables, peanuts, or grated coconut, according to your chosen poha recipe.
4. Adjust the quantity of poha masala based on your taste preferences. You can always add more during cooking if you want a stronger flavor.

Homemade poha masala adds a wonderful aroma and flavor to your poha dish, making it even more delicious.