| How To Cook: |
|
|
1. In a small sieve, wash the dal under cold running water until the draining water runs clear, then place the beans in a small bowl, pour ½ cup of the cold water over them, and soak at room temperature for at least 20 minutes.
|
2. In a small bowl, stir the chick-pea flour, ¼ teaspoon of the salt and the remaining ¼ cup of water together until they form a smooth paste.
|
3. In a heavy 8-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Place the chick-pea flour paste in a potato ricer and force it through into the hot ghee. The paste will form small noodles.
|
4. Stirring constantly with a slotted spoon, fry the noodles for 1 to 2 minutes, or until they are golden brown. As they reach the appropriate color, transfer them to paper towels to drain.
|
5. Add the peanuts to the ghee remaining in the skillet and stir for 2 to 3 minutes. When they are browned, remove and spread them on the towels. Then add the phoa and turmeric to the hot ghee and fry them in a similar fashion.
|
6. Drain the dal, pat them completely dry with paper towels, and drop them into the remaining ghee. Stirring constantly, fry until they are golden, then drain them on paper towels. Place the noodles, peanuts, rice and dal in a deep bowl and sprinkle them with sugar, red pepper and the remaining teaspoon of salt, meanwhile turning them about to season them evenly.
|
7. Chiura is traditionally served as a snack or sprinkled on bhelpuris. In a tightly covered container, Chiura may be kept at room temperature for 2 or 3 weeks.
|
|
