To begin, wash the red poha well until it begins to soften. Allow it to drain completely.
Heat 3 tbsp of oil in a pan. Add in the chopped potatoes. Saute until they are cooked and colorize a bit. Remove and keep aside.
Add in mustard seeds and cumin seeds. Allow them to crackle. Add in the curry leaves.
Next, add the chopped garlic, ginger, and green chillies. Saute for a minute.
Add half of the chopped onions and cook until translucent.
Add in the potatoes and vegetables. Cook until a bit tender.
Next, add the dry masalas - salt, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, and amchoor powder. Mix.
Now add the moistened poha and mix well.
Add in the remaining onions and tomatoes. Mix. I prefer adding the tomatoes now or they turn mushy. Cover with a lid and cook on low heat for 2-3 minutes.
Finally, add the sambhar masala powder, coriander leaves, and lemon juice. Mix.
The Nut-Free Red Rice Poha is ready to serve. Garnish with chopped coriander leaves and serve hot.