The kettle is on, someone is looking for a lunchbox, and breakfast still needs to happen. Poha works well in that kind of morning: it cooks quickly, takes on the flavor of its tempering, and welcomes whatever vegetables are already in the fridge.
Start with a gentle rinse
Rinse flattened rice in a sieve just until it softens, then let it drain while you prepare the pan. Too much water can leave the grains heavy, so keep the rinse brief and avoid soaking them. A pinch of turmeric and salt can be stirred through before cooking.
Build flavor in the pan
Warm a little oil and add mustard seeds; when they begin to pop, follow with curry leaves, chopped onion, and green chili if you like some heat. Stir in peas or finely diced carrots, then add the softened poha and fold gently until everything is warm. Roasted peanuts bring crunch, while lemon and chopped cilantro brighten the bowl at the end.
Make it suit your morning
Keep the chili mild for a family breakfast, or serve it on the side so everyone can adjust their own bowl. If you have extra time, add a side of plain yogurt or sliced fruit; if you do not, poha is still a complete-feeling start on its own. The useful recipe is the one you can repeat on an ordinary weekday.