Kenyan Style Chevdo

Cooking Time: 3-4 hours.

Ingredients: Spice Powder:

2kg Potatoes 2 cups Icing Sugar

2 cups Moong Beans Whole Big 1 tbsp Turmeric

2 cups Chana Dal 1 tbsp Red Chilli Powder

4 cups Thick Pawa (Flaked Rice) 2 tbsp Kashmiri Chilli Powder

½ cup Red Peanuts ½ tsp Asafoetida (Hing)

½ cup Cashew Nuts 1 tsp Salt

Masala for Chevdo:

2-inch Cinnamon Stick 1 tsp Cumin Seeds

10 Clovers 2 tbsp Poppy Seeds (Khas Khas)

2 tbsp Coriander Seed 1 tsp Taj Laving Masala

3 tbsp Brown Sesame Seeds 4 Sprigs of Curry Leaves

2 tsp Fennel Seeds 2 cup Coriander Leaves Chopped

½ tsp Fenugreek Seeds Corn Oil for Deep Fry

1 tsp Mustard Seeds

Method:

1. Wash and soak the moong beans overnight in lukewarm water, rewash the next day, and drain.

2. Wash and soak the chana dal overnight in lukewarm water. Add ½ tsp Eno fruit salts and mix well. Rewash the next day and drain.

3. Peel the potatoes and grate them with a thick side of the grater. Wash them with enough water to remove the starch.

4. Spread it on a kitchen towel, and pat dry the grated potatoes. Do the same with the moong beans and chana dal.

5. In a small bowl, mix the icing sugar, turmeric, red chilli powder, Kashmiri chilli powder, asafoetida, and salt, then set the spice powder aside.

6. Heat oil in a deep pan. Once hot, add the grated potatoes and fry on high flame for 2 minutes, then lower the flame and fry until they are crispy. Do this with the moong beans and chana dal.

7. Drain the fried potatoes, sprinkle spice powder over the crisps, and mix well. Do this with the moong beans and chana dal. Repeat the process and fry in batches.

8. Fry the Pawa on high flame, drain, and sprinkle with spice powder. Make sure you keep tossing them as they get quite hot.

9. Fry the peanuts on low heat until crisp. Drain on a paper napkin and sprinkle with spice powder. Do the same with the cashew nuts.

10. Once everything has been fried, heat the oil in a pan on medium-low heat. Add the fenugreek seeds and coriander leaves and sauté for 5 minutes, stirring continuously with a whisk.

11. Add the curry leaves, cinnamon stick, and clovers to sauté for 5 minutes; add the fennel seeds, mustard seeds, cumin seeds, and coriander seeds, stirring continuously with a whisk until both the leaves are crispy.

12. Finally, add the sesame seeds, poppy seeds, taj laving masala, and 1 tsp of the spice powder, sauté for a minute, turn the heat off, and rest for a minute.

13. Place a big sheet of paper on the table. Mix all the fried stuff, then sprinkle the spice over the chevdo and mix well. Test and adjust the taste, as it should be spicy. Store in an airtight tin.

• Enjoy with breakfast or a teatime snack.

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Kenyan Style Chevdo | The Rasoi Recipes