| 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.
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