Rinse the 2 cups flattened rice (poha) briefly in a colander, then drain it completely and rest for 5 minutes so it softens without becoming mushy.

Roughly chop the 1/2 cup onion and prepare 5 to 6 curry leaves for the poha.

Add fresh coriander, 7 to 8 curry leaves, garlic, green chili, ice cubes, and 3 tbsp water to the blender jar.

Blend the chutney ingredients until smooth and measure out 3 tbsp of the green chutney water.

Heat 2 tbsp vegetable oil in a frying pan over medium heat, then add 1 tsp mustard seeds and let them crackle.

Add 1.5 tsp split black gram (urad dal) and 1.5 tsp split chickpeas (chana dal), then fry until lightly golden.

Add 1/4 cup peanuts and the prepared 5 to 6 curry leaves, then sauté until the peanuts are crisp and fragrant.

Add the chopped onion and sauté for 2 to 3 minutes until softened and translucent.

Lower the heat and add the softened flattened rice (poha) with 3 tbsp green chutney water.

Season with salt and gently toss for 2 to 3 minutes until the poha is evenly green and heated through.

Turn off the heat and garnish the chutney poha with fresh coriander, namkeen, and lemon juice before serving.