This dish can be made with any puffed grain - from moori sold at Indian grocery stores, to supermarket Quaker puffed rice or a health food store puffed brown rice. Serve for breakfast or a light snack
Ghee or a mixture of sunflower oil and unsalted butter - 1/4 cup
Split raw peanuts - 1/3 cup
Cashew pieces - 1/3 cup
Minced fresh ginger root - 1/2 tbsp
Turmeric - 1/2 tsp
Ground coriander - 1 tsp
Ground cumin - 1 tsp
Asafoetida - a pinch
Steamed fresh peas or frozen baby peas, defrosted - 3/4 cup
Puffed rice - 2 1/2 cups
Fine popcorn salt - 1/2 tsp
Date or maple sugar - 1 tsp, optional
1. Heat the ghee or oil-butter mixture in a heavy pan over moderate heat for about 1 minute. Add the peanuts and fry until they turn golden brown. Remove with a slotted spoon and drain on paper towels.
2. Fry the cashew nut until golden brown, then remove and set aside with the peanuts
3. Drop in the minced ginger, chillies, turmeric, coriander, cumin and asafoetida, one after another in a quick succession, and fry for no more than 3-4 seconds.
4. Immediately add the peas, raise the heat to moderately high and cook for about 2 minutes.
5. Remove from heat and add the puffed rice, ad stir until it is well coated with powdered spices. Add the nuts, salt and sugar. Mix well.
Serve hot and crisp.