Heat a heavy-bottomed pan on medium heat for 1 minute. Add 2 cups poha and stir continuously for 5-7 minutes until the poha feels dry and snaps cleanly when bent. Transfer to a large mixing bowl.
2 cups flattened rice
Add 2 tablespoon oil to the same pan. Once hot, add ½ cup raw peanuts and fry for 4-5 minutes, stirring often, until light golden. Add ¼ cup roasted chana dal and fry for 1 minute more. Remove with a slotted spoon and drain on paper towel.
0.5 cup raw peanuts, 0.25 cup roasted chana dal, 3 tbsp oil
In the same pan with remaining 1 tablespoon oil, add 1 tablespoon mustard seeds. When they start popping (10-15 seconds), add 12-15 curry leaves and 2 slit green chilies. Fry for 30 seconds until curry leaves crisp. Add ½ teaspoon turmeric powder and stir once.
1 tbsp mustard seeds, 12-15 fresh curry leaves, 2 green chilies, 0.5 tsp turmeric powder, 3 tbsp oil
Pour the hot tempering (oil and all) over the roasted poha in the mixing bowl. Add fried peanuts, chana dal, 1 teaspoon salt, and 1 teaspoon sugar. Toss with a spatula for 1-2 minutes until evenly coated.
2 cups flattened rice, 0.5 cup raw peanuts, 0.25 cup roasted chana dal, 1 tbsp mustard seeds, 12-15 fresh curry leaves, 2 green chilies, 0.5 tsp turmeric powder, 1 tsp salt, 1 tsp sugar
Spread the chivda on a large plate or tray in a single layer. Let it cool completely at room temperature for 15-20 minutes. Transfer to an airtight container within 1 hour to lock in crispness.
