Spicy Indian Snack Recipe
Spicy Indian Snack€¦.hmmm€¦spicy and a great combo as well. I am sure you even loved the sound of this Spicy Indian Snack. So enjoy cooking it.
Ingredients
1/2 cup (120 ml) small red lentils
1 1/2 cups (355 ml) water
1 tbs (15 ml) canola oil
1 1/2 tsp (8 ml) curry powder
1/2 cup (120 ml) raw cashew pieces
1/4 cup (60 ml) shelled unsalted pistachios
1/4 tsp (1 ml) sea salt
2 cups (480 ml) Flakes
1 cup (240 ml) Crispy Brown Rice Cereal
Directions
Rinse the red lentils and place in a medium size bowl.
Add the water and allow to soak for 1 -2 hours or until beans have swollen and absorbed some water.
Drain lentils well.
Heat a 9-inch or 10-inch skillet.
Add the oil and heat briefly over medium-high heat.
Add the curry powder and cook for 15 seconds.
Add the drained lentils, stirring to coat with oil and spices.
Cook, stirring constantly, for 3 minutes.
Add the cashew pieces and continue to cook for another 5 minutes.
Reduce heat if necessary to prevent burning of lentils and nuts.
Stir in pistachios, salt and flakes.
Cook another 5 minutes.
The flakes will get slightly toasted.
Add the cereal and cook for 2 minutes more.
Remove snack from skillet to a large tray, plate or pizza pan.
Let cool completely before storing in an airtight container.
Add the water and allow to soak for 1 -2 hours or until beans have swollen and absorbed some water.
Drain lentils well.
Heat a 9-inch or 10-inch skillet.
Add the oil and heat briefly over medium-high heat.
Add the curry powder and cook for 15 seconds.
Add the drained lentils, stirring to coat with oil and spices.
Cook, stirring constantly, for 3 minutes.
Add the cashew pieces and continue to cook for another 5 minutes.
Reduce heat if necessary to prevent burning of lentils and nuts.
Stir in pistachios, salt and flakes.
Cook another 5 minutes.
The flakes will get slightly toasted.
Add the cereal and cook for 2 minutes more.
Remove snack from skillet to a large tray, plate or pizza pan.
Let cool completely before storing in an airtight container.
