In a bowl, combine poha with warm water to cover.
Leave for 2-3 minutes until softened.
Transfer to a sieve/colander and leave to dry while you get all of your other ingredients together.
In a coffee/spice grinder, combine coconut, jaggery, cilantro and lemon juice. Grind to a paste.
In a wok or large skillet, heat 1 tablespoon of oil.
Add mustard seed. As soon as they stop popping, add cumin seed, urad dal, curry leaves and asoefetida.
After 10 seconds, add turmeric, red chile powder and green peas.
Stir fry for 2-3 minutes, until peas are heated through.
Add poha and stir fry for 2-3 minutes.
Add cilantro paste and stir fry for another 2 minutes until well combined.
Add salt and stir to combine.
Serve with dates.