Wash poha in a colander under running water for a couple of minutes.
Let the water drain and set aside
Heat oil in a pan.
Now add mustard seeds, coriander seeds, fennel seeds, coriander seeds, and asafetida.
Let them splutter. Add onions and sauté for 3-4 minutes.
Add green chilies and saute for another minute
Add turmeric powder, sugar, and salt.
Add this soaked poha to the pan and stir well.
Cook for about 4-5 minutes on medium-low heat.
Remove from heat.
Add lemon juice and mix well.
Divide into servings bowls.
Garnish each serving with finely chopped coriander leaves, chopped onions, and a generous helping of Sev.
serve hot
