Rinse the poha once or twice until it becomes soft. It means that when you press it with your finger, it should easily break. Then drain the poha and keep it aside.
Heat oil in a non-stick wok over a medium flame. Add the almonds and cook them for a few minutes until they are fragrant. Then transfer them to a plate and keep them aside.
To the same wok, add mustard seeds and continue to cook until they start crackling.
Then add the curry leaves and green chillies. Saute for a couple of minutes. Add chopped onions and cook until they become translucent.
Lower the flame, add the rinsed poha, sugar and salt. Gently mix everything together. Cook for 2-3 minutes. If the poha looks dry, sprinkle water and carefully give it a good stir. This will make the poha soft and fluffy. But be careful, as too much water can make the poha mushy.
Turn the flame off. Drizzle lemon juice over the poha. Then add the fried almonds and pomegranate arils. Gently stir everything together.
Garnish with pomegranate arils and almonds. Serve immediately.