Rinse the red poha in running water.

Soak the red poha in hot water for 8 minutes.

Drain the poha and wash again in cold water.

Keep the drained poha aside in a strainer.

Heat oil in a pan.

Add mustard seeds, urad dal, and chana dal to the hot oil.

Let the mustard seeds splutter.

Add asafoetida and curry leaves to the pan.

Let them crackle.

Add the cashew nuts and saute until they have turned golden brown.

Add the drained red poha to the pan.

Season with salt and saute gently until everything is combined.

Cover the pan with a lid.

Cook for about 10 minutes or until done.

Add in the grated coconut and lemon juice.

Mix gently and switch off the heat.

Serve the Karwar Style Phodni Phov hot.