Chivda is India's equivalent of Chex Mix. Salty, spicy and full of enigmatic flavours, 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 flavour, make this a day ahead.

Cereal Chivda

15 ml (1 tbsp) vegetable or canola oil

2 ml ( 1/2 tsp) mustard seeds

2 ml ( 1/2 tsp) cumin seeds

2 green chilies, stems removed, thinly sliced

4 to 5 curry leaves (optional)

500 ml (2 cups) crisped rice cereal

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

750 ml (3 cups) each bran flakes and raisin cereal

125 ml ( 1/2 cup) yellow split peas

125 ml ( 1/2 cup) roasted peanuts

50 ml ( 1/4 cup) golden raisins

2 ml ( 1/2 tsp) salt

5 ml (1 tsp) garlic powder

2 ml ( 1/2 tsp) cayenne pepper

4 ml (3/4 tsp) mango powder or citric acid

In a large deep skillet over low, heat oil. Add mustard seeds. When they start to pop, add cumin seeds, green chilies and curry leaves, if using. Saute on low until crispy, about 1 minute. Do not let mixture burn.

Add all three cereals, split peas, peanuts and raisins and cook for another 2 to 3 minutes, tossing constantly to keep from burning.

Remove skillet from 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.

Makes 8 servings.