In the same pan, add coconut oil. Once the oil is hot, add mustard seeds.
1 tablespoon Coconut oil or Vegetable oil
When the mustard seeds start to splutter, add green chile, ginger, garlic, and curry leaves and saute until they turn crisp.
1 teaspoon Mustard seeds, 1 Green chile, 1 teaspoon Ginger grated, 2 Garlic cloves, 8 to 10 Curry leaves
Next, add chana dal, almonds (cashews/peanuts), raisins, dry coconut slices, and cumin seeds and saute till they become light golden in color and crispy. Make sure the flame is low.
1 tablespoon Chana dal, 3 to 4 tablespoon Peanuts, 1 tablespoon Raisins, 1 tablespoon Coconut slices, 1 teaspoon Cumin seeds
Now add hing/asafoetida, turmeric powder, red chile powder, salt, and sugar and saute for 30 seconds.
¼ teaspoon Asafoetida / Hing, ½ teaspoon Turmeric powder, ¼ teaspoon Red chile powder, Salt, 2 teaspoon Sugar
To this, add the roasted poha and toss lightly till everything is well incorporated and saute for 2 to 3 minutes.
Let the chivda cool down completely. Store this in an airtight container.
Serve it as an evening snack with a cup of coffee or tea or as a Diwali namkeen.