It is always good to use medium thick pohe.

Ingredients

Method

Soak pohe in water, squeeze and keep aside.

Heat oil and add  mustard seeds.

 When the seeds pop, add 1/4 teaspoon urad dhal, split chillies and curry leaves.

When the urad dhal turns brown, add 2-3 tablespoons of water.

Add Pohe, cover and simmer for a little while.