Poha, or flattened rice pilaf, is a favorite to-go breakfast all over India, and it's popular homemade and also as a street food staple. The name refers to both the rice itself and the finished golden-hued cooked dish. The addition of peanuts makes this a textural delight, and adding the finishing touches of chutneys, sev (crispy noodles) and pomegranate seeds make it wonderfully flavorful and colorful as well.
Rinse the poha in cold water (do not soak). Set aside.
Heat a heavy bottom sauté pan over medium-high heat. Add the oil to the pan. When the oil is hot, add the cumin seeds and mustard seeds to the oil and let them dance. Add the peanuts and asafetida and cook, stirring. Add the curry leaves and Thai chiles. Add the onion and stir well. Cook until the onion begins to caramelize, about 10 minutes.
Add the diced potatoes and peas and cook, stirring, for a few minutes. Add the turmeric, red chili powder, poha and salt to taste to the pan. Mix gently until all the poha gets the yellow turmeric color. Add the cilantro and lime juice.
Garnish with sev, lime wedges, pomegranate seeds and coconut. Serve with mint chutney or Indian ketchup.