Chavana

1. 1

   Soak chana dal and moong dal separately for 6 to 7 hours.

2. 2

   Drain on thick cloth for 15 to 20 minutes.

3. 3

   Using a metallic sieve with a long handle, fry the sprouted pulses and soaked dals in medium-hot oil one by one.

4. 4

   The chana dal is best when it puffs up a little and is crisp to bite.

5. 5

   Drain off excess oil and add the masalas to taste.

6. 6

   Mix in the rest of the ingredients.

7. 7

   Store in airtight tins.

8. 8

   This recipe keeps well for up to a month.

No additional tips available.