Wash poha well twice in water. Extract tamarind juice and make it one cup with water.
Heat it until it starts to boil. Add it to the washed, well drained poha.
Add turmeric, a pinch of asafoetida and salt to it. Mix well.
Keep it covered for min 5-10 minutes or until you cook.
By the time you open, all the water would have been absorbed by the poha.
Heat a kadai with oil and temper with the items given under ‘To temper'.
Add green chillies and curry leaves in the later part to ensure the dals get fried well.
Lastly add the asafoetida. Add the soaked poha.
Mix well and gently pat it to level it in the kadai and cook covered in low flame for 3-4 minutes.