Chavana

by Kathleen Morrison

Servings:

INGREDIENTS

100 grams sprouted moong
100 grams moth
100 grams chana dal
100 grams lg. variety of moong dal
100 grams plain fine sev
100 grams plain boondi
100 grams red chili
Ganthia masalas, to taste*
Oil, for frying

INSTRUCTIONS

Soak chana dal and moong dal separately for 6 to 7 hours. Drain on thick cloth for 15 to 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. This recipe keeps well for up to a month.

CHEF COMMENTS

*A mixture of red chili powder, black pepper, salt, and a little haldi.

Tagged: chavana, indian add tags

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