Chivda is a spicy Indian snack mix, where you can add any toasted seed or nut with seasoning to make a delicious treat.
Poha (flattened rice flakes) is also known as chiwda or aval, and is available in bags from Indian shops. Alternatively, you can buy rice that’s already puffed— just lightly toast. Chana dal looks like yellow split peas, but it’s more closely linked to the chickpea group of beans. It’s also available toasted in bags in various Indian shops.
4 tsp (20 mL) coconut oil, divided
1/4 cup (60 mL) raw peanuts
1 cup (250 mL) thick poha, divided
2 fresh green serrano chilies, sliced lengthwise
1/4 cup (60 mL) roasted chana dal
1 Tbsp (15 mL) large flake unsweetened coconut
1/4 tsp (1 mL) yellow mustard seeds
1 tsp (5 mL) granulated raw cane sugar
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) turmeric
Freshly ground sea salt, to taste
Heat 2 tsp (10 mL) oil in heavy saucepan or wok. Add peanuts and toast in oil over medium heat until lightly golden. Be careful not to burn.
Using slotted spoon, move peanuts to large bowl. Add 1 tsp (5 mL) oil to pan and when hot (but not burning), add 1/2 cup (125 mL) rice flakes and gently stir. As they immediately puff up, remove and place in bowl with peanuts. Add remaining oil to pan and repeat with remaining rice flakes. Add to bowl when puffed.
Add chilies to hot pan along with chana dal, coconut, and mustard seeds. Gently toast until mustard seeds begin to pop and chilies become slightly crisp, without turning dark. Add to bowl.
Grind sugar in mortar and pestle until fine and powdery. Sprinkle over puffed rice mixture along with cayenne and turmeric. Gently toss to mix evenly. Add salt to taste. Store in tightly sealed container.
Makes about 2 cups (500 mL).
Each 1/4 cup (60 mL) serving contains: 117 calories; 3 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 13 g total carbohydrates (1 g sugars, 2 g fibre); 2 mg sodium
source: "Celebrate Diwali", alive #373, November 2013
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