Chavana

Directions

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.