Serves: 4
Total Calories: 547

1 tablespoon sesame seeds, dry-roasted
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
3 tablespoons Tamarind Paste (or store-bought)
1/2 cup water
1/4 teaspoon ground turmeric
1/2 teaspoon salt
3 cups thick pressed rice flakes, sorted
3 tablespoons peanut oil
2 to 5 dried red chili peppers, such as chile de arbol, broken
2 teaspoons black mustard seeds
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1 tablespoon dried white urad beans (dhulli urad dal), sorted
1 tablespoon finely chopped fresh curry leaves
1/8 teaspoon ground asafoetida
1 to 3 fresh green chili pepper, such as serrano, minced or split in half lengthwise
1/2 cup finely chopped fresh cilantro, including soft stems

1. Prepare the sesame seeds and the tamarind paste. Then, in a small bowl, mix together the tamarind paste, water, turmeric, and salt.

2. Place the rice flakes in a fine-mesh strainer and wash well under running water. Transfer to a large bowl, mix in the tamarind-water, and set aside until all the water is absorbed and the grains stand separate, about 5 minutes.

3. Heat the oil in a large nonstick skillet over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add both the dals, curry leaves, asafoetida, and green chili peppers and cook, stirring, until the dals are golden, about 1 minute.

4. Add the rice flakes and stir gently to mix. Cover and cook over medium-low heat until completely dry and fluffy, 4 to 5 minutes. Mix in the cilantro, sprinkle the sesame seeds on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 547
Calories from Fat: 102

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