Ingredients
• 6 cups puffed rice (kurmura/murmura)
• 3 tbsp oil
• A pinch of asafoetida (hing)
• 1/4 tsp mustard seeds (rai)
• 1/2 tsp turmeric powder (haldi)
• 3 green chillies, slit
• 10-15 curry leaves
• 1/2 cup roasted chana dal (dalia)
• 2 tsp coriander-cumin (dhania-jeera) powder
• 2 tsp fennel seeds (saunf)
• 1/4 small dry coconut (khopra), thinly sliced and fried till brown
• Salt to taste
• 1/4 cup peanuts (with skin), fried
Method
• Roast the puffed rice in a pan, adding 1/2 tsp salt so that it stays crispy for longer. Keep it aside.
• Heat the oil in a kadai. Add the asafoetida, mustard and turmeric.
• When the mustard seeds crackle, add the green chillies and curry leaves. Saute them till the curry leaves become crisp.
• Add the roasted chana dal and the fennel seeds and saute for a minute.
• Add the dry coconut slices and saute for another minute.
• Add the puffed rice and mix well.
• Add the salt, sugar, cumin-coriander powder and fried peanuts and mix well.
• Cool completely and store in an airtight tin.