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chips

1. Drain and rinse black-eyed peas. Set aside.

2. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds; cook for a few seconds until seeds are golden brown.Add black-eyed peas and stir. Add turmeric, cayenne pepper, coriander, salt, and water. Stir to mix.

3. Bring to a boil. Cover with lid and reduce heat. Simmer for about 10 minutes, until most of the water has been absorbed. Remove from heat.

4. Stir in garam masala and lemon juice. Transfer to a serving platter and garnish with cilantro and finely chopped red onions. Serve as is or with chips, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 38; Total Fat: 2 g (Saturated Fat: 0 g);

Carbohydrate: 5 g; Protein: 1 g; Fiber: 1 g;

Sodium: 180 mg

PITA CHIPS

Preheat oven to 375ºF. Split 4 pita bread rounds in half horizontally. Cut each half into 6 wedges. Place wedges, cut side up, in a single layer on an ungreased baking sheet. Bake for 7 to 9 minutes or until light brown and crisp. Cool completely on a wire rack. Store in an airtight container for up to 1 week.

LF

Spicy Papad

Masala Papad

PREP: 5 minutes

COOK: 5 minutes

MAKES : 6 servings

SERVING SIZE : 1 papad

If you love papad or pappadams, try this variation. All it takes is a few minutes to turn plain papad into a crunchy appetizer. These masala papads go well with drinks before dinner or as an anytime snack. Papad are available in most Indian grocery stores; choose the ones made with dal for this recipe.

Most restaurants today serve papad as appetizers. Indians eat papad with a meal, very much like potato chips. Many varieties of papad are available—plain, mild, or spicy-hot. Most papad are made from processed dal/legumes, but there are also potato papad, rice papad, and other sorts. If served as a snack, they are usually fried; if served with a meal, they are often roasted. I usually microwave my papad for convenience; see below.

6 papad (made with beans), purchased

1 tablespoon olive or canola oil

⅓ cup red onions, finely chopped

⅓cup tomatoes, finely chopped

2 tablespoons coriander, finely chopped

½ teaspoon chaat masala (page 24), or

purchased

1. Roast the papad in microwave or over direct fire.1

2. Just before serving, brush one side of the papad with oil.

3. Sprinkle with chopped onion, tomato, and cilantro. Sprinkle chaat masala over all.

4. Serve immediately.

DIRECT FIRE: Roast papad one at a time on a gas or electric stove. On electric stove, use a wire rack. Using tongs, roast papad, turning frequently to avoid burning, until it puffs.

MICROWAVE: Place 2 papad (stacked) on a paper towel or a microwave-safe plate. Microwave for 40-60 seconds on high (time will vary depending on microwave wattage). The papad should puff evenly; if there are brown spots, microwave for less time.

NUTRITION INFORMATION PER SERVING:

Calories: 56; Total Fat: 2 g (Saturated Fat: 0 g); Carbohydrate: 6 g; Protein 2 g; Fiber: 2 g; Sodium: 238 mg

GF

Rice-Peanut Snack Mix

Poha Chivra

PREP: 5 minutes

COOK: 10 minutes

MAKES: 8 servings

SERVING SIZE: ¼ cup

Poha is pounded rice that puffs up when deep-fried. It is used in a variety of chivras or snack mixes. Fried poha soaks up a fair amount of oil and tends to burn quickly. I’ve found that quick-roasting the oiled poha is easier, absorbs less oil, and ends up tasting just as good as the fried version.

2 tablespoons canola or vegetable oil

2 cups poha (page 138)

½ cup roasted salted Spanish peanuts

½ teaspoon salt

½ teaspoon chaat masala (page 24), or

purchased

¼ teaspoon sugar

¼ teaspoon cayenne pepper, or to taste

1. In a medium skillet, combine oil and poha until it is well coated with oil. Heat the skillet on medium-high heat. Once heated, the poha will cook very quickly. Cook for 2 to 3 minutes, stirring constantly, until the poha starts to puff and turn white. (If the poha starts to turn brown, remove immediately and pour into bowl to avoid further cooking.)

2. Remove from heat and add peanuts, salt, chaat masala, sugar, and cayenne