Serves: 5
Total Calories: 1,192
1. Place the dal in water to cover by 1 inch. Mix in the alum and soak overnight. Then, drain and spread the dal on a tray lined with several layers of paper towels or cheesecloth until completely dry, 1 to 2 hours. Stir a few times with your fingers to ensure proper drying. (Otherwise, remaining water will cause spluttering when the dal is deep-fried.)
2. Heat the oil in a large wok or saucepan over medium heat until a few rice flakes dropped into the hot oil bubble and rise to the top immediately. Put the rice flakes in a large fine-mesh metal strainer (in 2 batches, if needed) and place the strainer with the rice flakes in it into the hot oil. Fry, stirring the rice flakes in the strainer until they are crisp and very lightly golden, about 1 minute. Transfer to a bowl lined with paper towels. Add the turmeric and 1/2 teaspoon salt to the rice flakes, and toss lightly.
3. Similarly, fry the coconut slices (if using), then the dal, and finally, the peanuts. Mix each into the rice flakes. Add the remaining 1/2 teaspoon salt and toss again.
4. Remove all but 1 tablespoon of the oil from the wok. Heat the oil on medium-low heat and cook the green chile peppers, cilantro, and curry leaves, stirring, until golden and crisp, about 5 minutes.
5. Add the citric acid, cumin, coriander, cayenne pepper, fenugreek seeds, and sugar to the wok, and stir about 1 minute. Then add the fried ingredients and mix lightly until they are well-coated with the spices. Keep uncovered at all times, and cool to room temperature. Store in an airtight container up to 2 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Pressed Rice Flakes Mixture recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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