Name: Chavana
Ingredients: 100 g Sprouted moong; 100 g Moth; 100 g Chana dal and large variety of moong dal; 100 g Large variety of moong dal; 100 g Plain fine sev; 100 g Plain plain boondi; 100 g Red chilli; Ganthia; Masalas to taste - Red chilli powder; black salt, salt, a; ; little haldi; Refined oil for frying

CATEGORY	CUISINE	TAG	YIELD
		Diwali, India acces	1	servings

INGREDIENTS

100	g	Sprouted moong
100	g	Moth
100	g	Chana dal and large variety of moong dal
100	g	Large variety of moong dal
100	g	Plain fine sev
100	g	Plain plain boondi
100	g	Red chilli
		Ganthia
		Masalas to taste – Red chilli powder; black salt, salt, a
		; little haldi
		Refined oil for frying

INSTRUCTIONS

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.
Drain off excess oil and add the masalas to taste. Mix in the rest of
the ingredients. Store in airtight tins. Keeps well for up to a month.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You can fool yourself. You can never fool God”