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Spicy Indian Snack Recipe
|Red lentils||120 Milliliter (Small, 1/2 Cup)|
|Water||355 Milliliter (1 1/2 Cups)|
|Canola oil||15 Milliliter (1 Tablespoon)|
|Curry powder||8 Milliliter (1 1/2 Teaspoon)|
|Raw cashew||120 Milliliter (1/2 Cup)|
|Shelled unsalted pistachios||60 Milliliter (1/4 Cup)|
|Sea salt||1⁄4 Teaspoon (1 Milliliter)|
|Brown rice flakes||240 Milliliter|
Serving size: Complete recipe
Calories 4135 Calories from Fat 877
% Daily Value*
Total Fat 112 g172.2%
Saturated Fat 13.9 g69.4%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 1814.2 mg75.6%
Total Carbohydrates 711 g236.9%
Dietary Fiber 95.4 g381.7%
Sugars 51.9 g
Protein 137 g273.8%
Vitamin A 10.3% Vitamin C 7.5%
Calcium 72.1% Iron 150.2%
*Based on a 2000 Calorie diet
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.