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3 tbsp Green split peas, soaked for one hour in hot tap water, drained and patted dry
5 tbsp Oil
1½ tsp Fresh ginger, minced
3 tbsp Crystallized ginger, chopped
1 tsp Cumin, ground
1 tsp Coriander, ground
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 Golden sugar
2/3 cup Roasted peanuts or cashews
In a small bowl, mix together the cumin, coriander, turmeric, cayenne, asafetida and black pepper. Have everything measured and ready in a place close to the stove. Heat a large saute pan over medium-high heat. Add the oil and heat until the oil is hot, but not smoking. Add the drained split peas and fry, stirring occasionally until the peas have stopped frothing (making the oil bubble madly), about 2 to 3 minutes. While the peas are cooking, turn the heat down to medium-low.
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.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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