Coriander, popularly known as dhania in Indian subcontinent, is an aromatic herb with wide, delicate lacy leaves and a pungent smell. All parts of the plant are edible, but traditionally the fresh leaves and the dried seeds are the parts used most in cooking. So basically coriander is extensively used across various cuisines for flavoring and garnishing as well. The leaves part are often used raw and added to the dish just before serving as heat tends to lessen its flavor rapidly. Coriander is packed with a bunch of health and medicinal benefits. Due to its numerous nutritional values, it is also regarded as Wonder Herb. In Ayurveda, it is often recommended for stomach related ailments as it helps in proper secretion of enzymes and digestive juices in the stomach, stimulates digestion, peristaltic motion and prevents flatulence. Also it is good for diabetes, helps in proper bowel movement, lowers cholesterol, prevents arthritis, maintain a healthy kidney and lots more as well. So we should include this wonder herb in our diet most of the times. Coriander Poha with green peas is a simple yet flavorful dish. Basically a coarse paste is prepared from fresh coriander leaves with some grated coconut. Then the soaked and drained poha is cooked with that flavorful paste. Here I have added some green peas (fresh or frozen) along with flatten rice flakes, but addition of green peas is totally optional. This is a quick as well as a tasty dish which can be served as breakfast or tiffin. This can be best suited for kids tiffin box too. Curd or any pachadi is served as an accompaniment with this coriander poha. I personally prefer to have simply as it is with some hot tea. So below is the details method of preparation of this simple yet flavorful coriander poha with green peas.