For Jeeravan Masala

Roasting the Whole Spices:

• Set a pan on medium heat and add the following whole spices: 1 tbsp cumin seeds, 1 tbsp coriander seeds, ½-inch cinnamon stick, 2 tsp fennel seeds, 1/4 tsp black peppercorns, 7-8 cloves, and 2-3 bay leaves.
• Dry roast these spices on a low flame, stirring occasionally, to ensure they roast evenly without burning.
• Continue roasting until the spices release a rich aroma and turn slightly darker in color. This step enhances their natural flavors and ensures your masala has a robust taste.
• Once the spices are toasted, transfer them immediately to a plate to prevent further cooking from residual heat.
• Allow all the roasted ingredients to cool down completely to room temperature. Cooling is crucial for grinding, as hot spices may release moisture and lead to clumping.
• Once the spices are cooled, transfer them to a grinding jar. Add the powdered spices which include: ¼ tsp ginger powder, 2 tsp dry mango powder, 1 tsp black salt, 1 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, ½ tsp turmeric powder, A pinch of asafoetida and 1 tsp sugar.
• Blend the mixture into a fine powder.
• Grate ½ a nutmeg directly over the powdered spices while they are still warm.
• Transfer the jeeravan masala to an airtight container immediately to retain its freshness and aroma.
• Store it in a cool, dry place, away from direct sunlight.
  

For Indori Poha

• Take 3 cups of poha in a sieve. Rinse it gently under running water to remove any impurities. Be careful not to stir or rub the poha, as it can break and turn mushy.
• After rinsing, allow the poha to rest in the sieve for about 10 minutes. This ensures it absorbs just enough water to soften without becoming soggy.
• After 10 minutes, check the poha. It should be soft and fluffy. Gently separate the grains using a fork or spoon.
• Add a pinch of turmeric powder, 2 tbsp sugar, salt to taste, and ½  lemon juice. Mix these ingredients gently into the poha without crushing it. 
  

For Tadka (Tempering):

• Set a pan over high flame and let it heat up. Once the pan is hot, add 2 tbsp oil.
• Add ½ tsp mustard seeds and let them splutter. 
• Next, add ½  tsp cumin seeds, 1 tsp fennel seeds, 2-3 chopped green chilies, a pinch of asafoetida, and ½ tsp turmeric powder. Stir the spices for a few seconds until fragrant.
• Immediately pour this tadka over the prepared poha. The sizzling tempering infuses the poha with an authentic Indori flavor. Mix everything gently to ensure even distribution of the spices.
• Place the poha in a sieve over a pot of boiling water, ensuring the sieve does not touch the water.
• Cover the sieve with a lid and let the poha steam for 10 minutes. This step enhances the texture, making the poha light, fluffy, and flavorful.
• Serve the steamed poha hot immediately after steaming for the best taste and texture. Top it with chopped onions, pomegranate seeds, chopped coriander, a generous sprinkle of jeeravan masala, crunchy nylon sev, and fresh lemon juice.
• Enjoy!