Wash the poha in running water and drain it using a strainer.

Keep the drained poha aside.

Blanch the green peas in hot water and keep aside.

Heat oil in a wok.

Add mustard seeds and let them crackle.

Add roughly pounded fennel seeds and garlic to the pan.

Sauté until the garlic turns golden brown.

Add asafoetida and curry leaves and let them splutter.

Add the onions and sauté until they turn translucent.

Add in the tomatoes and green chilli and sauté until the tomatoes turn a bit mushy.

Add the turmeric, red chilli, and coriander powder, and sauté for a minute.

Add in the drained poha, season with salt, and mix everything gently.

Cover it with a lid and let it cook for 10 minutes until the poha is cooked completely.

Once done, add the lemon juice and garnish with coriander leaves.

Mix well and turn off the heat.

Transfer the Tomato Poha to a serving plate and serve.