Lentil trail mix is a super delicious snack, and here I will show you three ways to make it! Peanut gochujang, Indian Chivda, Doritos Nacho flavor! This high protein, savory granola is easy and fun to make and a perfect breakfast or snack. (16 grams of protein and fiber per serving!)

When I shared my red lentil granola recipe, quite a few of you asked for a savory version, and today I’m sharing three different ways to make savory lentil granola/trail mix! Make all three flavors of this delicious lentil trail mix, or triple your favorite flavoring and make one big batch.

Why three ways? Because I just couldn’t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!

This trail mix/savory granola recipe uses split red lentils (aka masoor dal) as the base. You cook the red lentils on the stovetop until they are just al dente, and they roast up to be light and crisp in the oven with your seasonings of choice. 

The result is a protein-packed snack that is absolutely full of flavor, no matter which seasoning mix you choose! A serving of this trail mix has around 16 grams of protein and 16 grams of fiber. You can amp up the protein even more by folding in hemp seeds into the granola once it has finished roasting.

The Indian-spiced lentils are inspired by Indian chivda, which usually uses rice flakes or other flaked or puffed grains. It is spicy savory with some balancing sweet from raisins or dates and is fantastically delicious! 

For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars. It’s your favorite snacking chip in crisp trail mix form! you can adjust it to your flavor preference. Add more cayenne for more heat or more nutritional yeast for more cheesiness.

If you love gochujang, definitely try the peanut gochujang lentil trail mix which has an amazing savory-spicy flavor with a hint of sweetness. It pairs so well with the crunchy peanuts! Comment below on which one will you try first!

Why You’ll Love Lentil Trail Mix

• protein- and fiber-packed breakfast or snack with 16 grams each of protein and fiber per serving!
• make all three flavors or choose from 3 amazing flavors: Indian-spiced, peanut gochujang, or nacho cheese
• deep flavors and incredible textures
• naturally gluten-free with soy-free and nut-free options included

Continue reading: High Protein Lentil Trail Mix, 3 Ways Peanut gochujang, Indian Chivda, Nacho cheese flavors

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(Image: Vladislav Nikonov/Unsplash)You probably know someone with a peanut allergy—or maybe you’re allergic. More than one in every 100 people suffer from a severe peanut allergy, requiring that they take great care to avoid what could be a deadly legume. But what if it didn’t have to be that way? What if folks with peanut intolerances could safely let their guard down or even enjoy what was once too chancy?

Researchers at the University of Notre Dame have successfully blocked peanut-related allergic reactions in mice, suggesting that humans might someday bask in similar dietary freedom. By giving the mice a custom covalent heterobivalent inhibitor (cHBI), chemical and biomolecular engineering professor Başar Bilgiçer and his colleagues were able to prevent the onset of potentially fatal reactions.

Bilgiçer’s team originally created the cHBI in 2019 when they began researching solutions to peanut allergies. Peanut allergies are the product of peanut proteins binding with immunoglobulin E (IgE) antibodies atop immune cells. This prompts the immune cells to produce (among other things) histamines, which are behind most allergic reactions. As of 2019, no medications existed that prevented or mitigated this process. This inspired Bilgiçer to lead the development of an inhibitor that would prevent peanut proteins from binding with IgE.

In a study published Wednesday in the journal Science Translational Medicine, the researchers transplanted human immune cells into test mice. They then gave each mouse a single dose of cHBI before injecting peanut proteins into the rodents’ bloodstreams. Bilgiçer’s team found that cHBI prevented allergic reactions for more than two weeks. Interestingly, administering cHBI after the onset of an allergic reaction appeared to stop that reaction in its tracks, preventing both fatal anaphylaxis and milder symptoms.

Should Bilgiçer’s cHBI prove equally useful in humans (and not just a “humanized mouse model”), it could bump peanuts down from their position as the most deadly food-based allergen. It could also serve as a platform upon which researchers can build other allergic reaction inhibitors, thus diminishing the effects of intolerances to tree nuts, shellfish, and other common allergens. Don’t take off that allergen bracelet just yet, though; the team is working on moving their research to a preclinical trial, which means it’ll be a bit before we know how effective their cHBI is in people.

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             Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste. 

          Chutneys are a quintessential accompaniment to every Indian meal, we always have some kind of chutneys in everyday meals. And this Palli chutney is a regular thing at home in every Telugu household for tiffins like Dosa, Idli, Wada and Upma. It’s super simple, healthy, delicious and comes together quickly under 15 mins. 

         Like every other recipe, each household or region has their own variation and in Telangana we use only peanuts, chilies, garlic cloves and a basic tempering. You can find peanut chutney with urad dal or some add roasted gram dal or chana dal to make it more nutritious. Below recipe of palli chutney is something I’ve grown up eating and found across Telangana.

Is this recipe Vegan ?

As all the ingredients we are using here are completely plant based, vegan and gluten-free. 

Note : Please do not try this recipe if you have peanut allergy.

Ingredients needed for Palli chutney

• Peanuts
• Green chilies
• Garlic cloves
• Salt
• Tempering – oil, mustard seeds, cumin seeds, garlic cloves, dry red chilies, urad dal and curry leaves

How to make Palli chutney

1. Firstly we need to roast the peanuts, peeled garlic cloves, green chilies, cumin seeds in a tbsp of oil until peanuts are well roasted. 
2. Let this roasted peanuts to completely cool down, then grind everything to a smooth paste by adding some water.
3. Add salt, blend it again, taste and adjust the seasoning to your taste preference.
4. Let’s make a tempering now. Heat a small tadka pan, add oil, once it’s hot enough add in mustard seeds, cumin seeds and urad dal. Let them splutter.
5. Now add in chopped garlic cloves, curry leaves, dry red chilies and fry until garlic turns golden brown.
6. Transfer this tempering to the Palli chutney. Voila, that’s it!!

Let’s get into the detailed recipe now, before that check more delicious recipes from my blog.

Nalla nuvvula roti thokku

Bachali aaku kadala thokku

Ellipaya karam

Potlakaya perugu pachadi

Kobbari avisala karam podi

Munagaku nuvvula podi

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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