Cooking Time: 3-4 hours.
Ingredients: Spice Powder:
4 cups Masoor Dal (Brown Lentils) 2 cups Icing Sugar
2 cups Moong Beans Whole Big 1 tbsp Turmeric
2 cups Chana Dal (Split Chickpea) 1¼ tsp Red Chilli Powder
1 cup Red Peanuts 2 tbsp Kashmiri Chilli Powder
1 cup Cashew Nuts ½ tsp Asafoetida (Hing)
Corn Oil to Deep Fry 1 tsp Salt
Other Ingredients:
2 kg Sev
750 grams Boondi
1 kg Shakarpara
1.5 kg Masala Tikha Gathiya
Black Salt (Optional)
Method:
Wash and soak the brown lentils and moong beans overnight in lukewarm water, rewash the next day, and drain.
Wash and soak the chana dal overnight in lukewarm water. Add ½ tsp Eno fruit salts and mix well. Rewash the next day and drain.
Spread it on a kitchen towel, and pat dry the brown lentils. Do the same with the moong beans and chana dal.
Take a small bowl, mix the spice powder and set it aside.
Heat oil in a deep pan. Once hot, add the lentils and fry on high flame for 2 minutes, then lower the flame and fry until they are crispy. Do this with the moong beans and chana dal.
Drain the dals, sprinkle spice powder, and mix well; repeat the process and fry in batches.
Fry the peanuts on low heat until crisp. Drain on a paper napkin and sprinkle with spice powder. Do the same with the cashew nuts.
Once it has cooled, place a big sheet of paper on the table and mix all the fried stuff with the other ingredients. Test and adjust the taste, as it should be spicy. Store in an airtight tin.
Enjoy with breakfast or a teatime snack.
NB:
Black salt tastes pungent, which some people like and some don't.
Take 750 grams of bhusu with ½ tsp of black salt and mix well; this will give you a pleasant taste.
Add more as you desire to your taste.
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