|
Ingredients
|
Quantity
|
|
Sprouted moong
|
100gms
|
|
Moth
|
100gms
|
|
Channa dal and moong dal
|
100gms
|
|
Large variety of moong dal
|
100gms
|
|
Plain fine sev
|
100gms
|
|
Plain boondi
|
100gms
|
|
Red chilli
|
100gms
|
|
Masala
|
to taste
|
|
Red chilli powder, black salt, salt , a
little turmeric
|
|
|
Refined oil
|
|
Soak chana dal and moong dal separately for 6-7 hours. Drain on
thick cloth for 15-20 minutes.
Using a metallic sieve with a long handle, fry the sprouted pulses
and soaked dals in medium hot oil one by one. The chana dal is best when it puffs
up a little and is crisp to bite.
