Add oil to a large wok or kadhai and once the oil heats up add mustard seeds. When the mustard seeds start to splutter, add kadipatta (curry leaves), channa dal cashews and peanuts. Roast them for 2-3 minutes till they slightly turn golden brown.
Add the raisins, chili powder, turmeric, and salt and mix them well.
Add the cereals in batches and mix them well with the spices and nuts.
Turn off the heat and let the cereal chivda cool down to room temperature.
Store it in an air-tight container or a zip lock at room temperature and it will stay fresh for over a week.
I have used roasted channa dal and peanuts. If not using the roasted kind, add additional time (5-8 minutes) to your cooking process to roast them well.