Cereal Chivda a savory Indian snack

(Cereal Chivda is salty and spicy and best if served the day after making/Larry Crowe, Associate Press photo)

Diwali, India's best known festival which celebrates the victory of good over evil and light over darkness, always includes sweet and savory snacks.

I realized after posting the Indian recipes earlier this week this wonderful recipe for Cereal Chivda did not find a home on the Busy Cook page. This recipe, adapted by The Associated Press from the blog Veggie Foodist, would be great to make in a big batch and then divide among paper sacks to give as gifts.

"Chivda is India’s equivalent of Chex Mix. Salty, spicy and full of enigmatic flavors, the ingredients will vary by region, but often include puffed or flaked rice, lentils, nuts and sometimes fruit. Many modern Indians, especially in the U.S., substitute breakfast cereal for the puffed rice. For the best flavor, make this a day ahead."

Cereal Chivda

Start to finish: 15 minutes
Servings: 8

1. 1 tablespoon vegetable or canola oil
2. 1/2 teaspoon mustard seeds
3. 1/2 teaspoon cumin seeds
4. 2 green chilies, stems removed, thinly sliced
5. 4 to 5 curry leaves (optional)
6. 2 cups crisped rice cereal
7. 2 cups plain O’s cereal (such as Cheerios)
8. 3 cups of bran flakes and raisin cereal
9. 1/2 cup yellow split peas
10. 1/2 cup roasted peanuts
11. 1/4 cup golden raisins
12. 1/2 teaspoon salt
13. 1 teaspoon garlic powder
14. 1/2 teaspoon cayenne pepper
15. 3/4 teaspoon mango powder or citric acid

• In a large deep skillet over low, heat the oil.
  
• Add the mustard seeds.
  
• When they start to pop, add the cumin seeds, green chilies and curry leaves, if using.
  
• Saute on low until crispy, about 1 minute. Do not let the mixture burn.
  
• Add all three cereals, the split peas, peanuts and raisins and cook for another 2 to 3 minutes, tossing constantly to keep from burning.
• Remove the skillet from the heat.
  
• Add salt, garlic powder, cayenne and mango powder or citric acid, then stir thoroughly.
  
• Let cool completely.
  
• Store in an airtight container. Will keep for several days.

(Recipe adapted from the blog Veggie Foodist)