Boil the potatoes until cooked, তারপর cool, peel, and cut into 1cm cubes.
Wash the rice gently in a sieve and soak in a bowl of water for two minutes.
Drain the rice and leave it in the sieve over a bowl.
Heat oil in a large non-stick frying pan over medium-high heat.
Add asafoetida and urad dal, following with mustard seeds, cumin seeds, and chilli as the dal colors.
When mustard seeds pop, add curry leaves, onion, and potatoes.
Fry for 3-4 minutes on medium heat until onion and potatoes are slightly browned.
Season with a pinch of salt and stir.
Add the poha rice, 0.5 teaspoons of salt, and 1 teaspoon of sugar.
Cook on low heat for 3-4 minutes, tossing frequently until heated through.
Mix the lettuce, cucumber, and tomatoes in a large bowl to make the salad.
Garnish with coriander and serve with citrus wedges and the salad.