Before you do anything else, wash the poha a few times in running water until it softens, and then strain out all the water

Set the poha aside for about 10-15 minutes, in a covered bowl, so that it doesn't dry out.

In a pan, heat up a little oil, and roast the peanuts for 2-3 minutes. Once the peanuts start developing a good color, get them out of the oil, and set aside.

Now, in the same heated oil, add the cumin seeds and mustard seeds. Wait till the mustard seeds start popping, then add curry leaves, green chilli and hing. Mix and let it all roast for a minute or two on medium heat.

Next add in the chopped onions, and 1/2 teaspoon salt. Mix well, and saute till the onions develop a golden brown color.

Once the onions are done, add in the poha that was set aside earlier, along with haldi, and rest of the salt. Mix everything well.

At this point you can add the lemon juice (though it is optional) & chopped coriander leaves.

Give everything a quick mix, and cover & cook on low heat for 3-5 mins for the poha to absorb the flavorings. Then add in the roasted peanuts & serve hot.