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 tablespoon vegetable or canola oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2 green chilies, stems removed, thinly sliced

4 to 5 curry leaves (optional)

2 cups crisped rice cereal

2 cups plain O's cereal (such as Cheerios)

3 cups of bran flakes and raisin cereal

1/2 cup yellow split peas

1/2 cup roasted peanuts

1/4 cup golden raisins

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

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.