Wash 2 cups poha with water and dry it for a few seconds.
Add turmeric powder, salt and sugar to it. Mix well.
In a bowl, add water and bring it to a boil. Steam poha on medium-low flame for 5 minutes.
Meanwhile, in a mixture jar, add dry red chili, cinnamon, bay leaf, black cardamom, cloves, black peppercorn, cumin seeds, fennel seeds, coriander powder, dry mango powder, salt, turmeric powder, hing, nutmeg, dry ginger and salt to taste. Grind it into fine powder. Jeeravan masala is ready
For instant jeervan masala, in a mixing bowl, add chaat masala, black salt, red chilli powder, and cumin powder. Instant jeervan masala is ready.
Now in a pan, add oil and peanuts. Fry peanuts till it slightly brown. Keep it aside.
In the same pan, add mustard seeds, cumin seeds, curry leaves, and chopped green chilli. Sauté for a minute.
Add steam poha, and some coriander leaves and mix well. Cover and keep it aside.
To serve indori poha, on a plate add poha, chopped onion, lemon juice, fried peanuts, jeeavan masala, and mix farsan.