Wash and soak the aval in a handful of water for 15 to 20 minutes. If the poha is thin variety, then put it in a colander and pour water over it and keep it for 10 to 15 minutes.
In a kadai put the oil and when it is hot, add the mustard. When it pops up, add the dhals, grount nut, cashew nut, asafotida, curry leaves and fry till it turns light brown. Add turmeric powder and salt and stir it. Now add the soaked aval (poha) and stir well for few seconds or hot to touch. Switch off the stove and squeeze out the lemon juice on it and mix well.
