A mix of roast pulses, nuts and seeds flavoured with warming spice is a tempting snack, a delicious sprinkle for soups and salads, and a great diversion if, like me, you are forever fighting a battle against a sweet-tooth.
Easy to make, tasty and less fatty than the shop-bought mixes, this is my interpretation of the Asian snack, Bombay Mix. The bulk of the mix is made up of cooked chickpeas (chana) and green split lentils (dal). You can add any nut or seed, but choose the unsalted, natural varieties so that you can adjust the seasoning to suit your taste. I use Madras curry powder but garam masala is also a good blend to use. Here’s what to do:
- 250g cooked chickpeas
- 250g cooked green lentils
- 2 tbsp. vegetable oil
- 4 teasp Madras curry powder
- 1 teasp salt
- 65g pumpkin seeds
- 65g sunflower seeds
- 100g unsalted cashew nuts
- Preheat the oven to 150°C (130°C fan oven, gas 2) . Line a large baking tray with baking parchment. Dry the chickpeas and lentils thoroughly on kitchen paper.
- Transfer them to a large bowl and toss in the oil and curry powder. Spread evenly over the baking tray and bake for 1 hour, turning occasionally.
- Mix in the seeds and cashews, turning them well on the tray so that they become flavoured with the spices and oil. Spread out evenly again and put back in the oven to roast for a further 30 minutes, turning halfway through, until everything is golden and the pulses have dried out. Leave to cool on the tray.
- When the mix is completely cold, pack into an airtight container or storage jar, and keep in a cool, dry place. The mix should stay fresh for about 2 weeks, after this time, the pulses may begin to soften.