Transfer poha to a mesh strainer and rinse it well with water. Drain well and keep aside.
While the poha is resting, heat 1 tablespoon of ghee in a pan over medium-high heat.
Once the ghee is hot, add cumin seeds and bay leaf and let them crackle for 4-5 seconds.
Add ginger and green chilies to the pan and saute for 20-30 seconds.
Reduce the heat to low. Add peas, salt, and sugar, and mix everything well.
Cover the pan with a tight-fitting lid. Cook until the peas are softened (4-5 minutes).
Remove the lid and add garam masala powder and black pepper powder to the pan and mix well.
Add the soaked poha, and cilantro and mix everything well.
Add lime juice and mix well. Serve hot.