Add poha to a fine-mesh strainer and rinse it under running water until the water runs clear.
Heat oil in a heavy-bottom pan on medium-high heat. Once the oil is hot, add cumin seeds, mustard seeds, curry leaves, and green chilies and saute them for 5-6 seconds.
Add peanuts and saute for a minute, stirring continuously. Then add onions and saute for a minute.
Add potatoes, green peas, turmeric powder, and salt and mix well. Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes until the potatoes are completely cooked. Stir a few times while cooking.
Add lime juice, sugar, and the soaked poha to the pan and mix well. Cover and cook 2-3 minutes. Check for salt and add more if needed.
Add cilantro and mix well. Serve hot.