In a large pan. blanch the fresh peas with a little salt. Once boiled, drain the water and keep aside.
Wash the poha in fresh water once, drain the water and keep aside the poha. Don't leave a lot of water in the poha, else it will turn mushy.
In a heavy bottom kadai, heat oil. Add heeng and let it fry for about a minute. Add the jeera and mustard seeds and fry for 2 minutes till the mustard splutters and the jeera turns golden brown.
Add curry leaves and split green chillies to the oil, fry for one minute. Now add the onions and fry till they are translucent. Add salt and turmeric.
Now add the blanched peas and poha, mix well. Fry for one minute till everything is incorporated. Turn off the heat and cover the pan for 5-6 minutes. The poha will cook in steam.
Serve hot garnished with coriander leaves, bhujiya and a slice of lemon.