Add the Poha and dry roast while stirring constantly with a gentle hand till it turns crisp. If you do not mix continuously, the Poha will turn brown and/or curl at the edges.
Remove the Poha into a large plate and let it cool.
Frying the Dal and Nuts
In a kadhai, heat the oil.
Add the phutane/roasted dal and fry till it is light brown.
Remove the dal from the oil and set it aside.
Add the peanuts to the same oil and fry till they are golden brown and start to pop.
Remove the peanuts from the oil and set aside.
Add the cashew pieces to the same oil and fry till they are light golden brown.
Remove the cashew pieces from the oil and set aside.
Making the Tempering
To the oil, add the chopped green chillies and curry leaves. I tear the curry leaves to release the aroma.
Fry till they are crisp.
Turn off the heat.
Putting It All Together
Immediately add the fried dals and nuts to the tempering and mix well.