What you need: Makes 6 cups
6 cups corn flakes cereal
1 Tbsp olive oil
3 to 4 sun-dried red chilies,slit in half
1/2 cup peanuts
1/2 cup channa dal
A few sprigs of curry leaves
3 to 5 cloves of garlic, sliced into thin strips
1/4 tsp asafoetida
1/4 tsp turmeric
1/4 tsp red chili powder
1/2 tsp sugar
1/2 tsp salt
Preheat the oven to 325 degree F. Place the cereal on a baking tray. Bake the cereal for just 5 to 8 minutes, until they and crisp and toasty. Remove and set aside.
In a large shallow pan on medium heat, add olive oil, dal and peanuts. Roast them until they are crunchy. Add the chilies, curry leaves, and garlic. Roast them until the garlic and curry leaves are crispy. Add all the powders, salt and sugar; mix it into the roasting peanuts. Turn off the heat.
Pour in the toasted corn flakes and toss them all together for about a minute. Let the mixture cool completely. Store at room temperature, in an airtight container.
It s also a festival or party snack to pass around. Enjoy!