Chavana

Recipe Ingredients

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

Recipe 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.

Source:
Jill Norman, "The Complete Book of Spices"

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