I love this recipe. You can see me make it here on youtube. This gorgeous photo is courtsey Tina Rupp.
(Makes 3 quarts, or 8 servings)
- 3 tablespoons vegetable oil
- 1/2 teaspoon ground cumin (*see note below)
- 1/2 teaspoon red chili powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/2 cup popping-corn kernels
- 1/2 small red onion, diced
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon minced cilantro or flat-leaf parsley
- 1/2 cup roasted peanuts
1. In a deep, lidded saucepan, heat the oil. As soon as it shimmers, add the cumin, chili powder, turmeric, and salt. Add the kernels and stir to mix well.
2. Partially cover the pan, leaving a small gap for the steam to escape. Shake the pan a few times during the cooking process. Cook until the kernels have stopped popping. This should take 4 to 5 minutes.
3. Remove the pan from the heat. Add the onion, lemon juice, cilantro or parsley, and peanuts. Mix well and serve immediately.
*Note: Cumin, sold whole or ground, is a very versatile spice. If you have only whole seeds at home, grind them fresh using a small spice grinder or coffee grinder. You will be able to see and smell the difference between store-bought ground cumin and freshly ground.