Spicy Indian Snack
|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|
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.