Puffed Rice Chiwda
Recipe from: Chef Heidi Fink, Victoria, BC
This addictive Indian-spiced snack mix is easy to make and fun to eat.
3 tbsp green split peas, soaked for one hour in hot tap water, drained and patted dry
5 tbsp oil
1½ tsp minced fresh ginger
3 tbsp chopped crystallized ginger
1 tsp ground cumin
1 tsp ground coriander
¾ tsp turmeric
¼ tsp each: cayenne, black pepper and asafetida
2½ cups puffed rice (found in the cereal aisle)
½ tsp salt
1 tsp raw or golden sugar
2/3 cup roasted peanuts or cashews
After the peas are done, add the chopped fresh ginger and stir two or three times. Add the candied ginger and stir once and then add the ground spice mixture. Stir for about three or four seconds and immediately add the puffed rice, stirring until the rice is coated with spices.
Keep cooking for at least five minutes, stirring almost constantly, until the rice is crispy and everything is evenly coated with spices. You may have to turn the heat down to prevent the spices from burning and/or you may have to add more oil to help the rice get crispy. In the last minute of cooking, stir in the nuts, the salt and the sugar. Stir well. Remove to a bowl and let cool. Eat warm or at room temperature. Store leftovers in an airtight container for up to two weeks.