Step-1Soak chickpeas in water overnight.
Step-2Pressure cook for five minutes, drain water and set aside.
Step-3Take poha in colander and wash under running water for 10 seconds.
Step-4Set it aside to drain.
Step-5In a pan heat oil and add mustard seeds.
Step-6When they crackle add chopped onions, green chilly and some curry leaves.
Step-7Saute until the onions are golden.
Step-8Add turmeric and salt and mix well.
Step-9Add the drained poha and chickpeas and mix well on low flame.
Step-10Serve it hot.