|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
4 oz. sprouted moong
4 oz. moth
4 oz. chana dal
4 oz. lg. variety of moong dal
4 oz. plain fine sev
4 oz. plain boondi
4 oz. red chili
Ganthia masalas, to taste*
Oil, for frying
|
Directions:
|
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.
|
|
|
*A mixture of red chili powder, black pepper, salt, and a little haldi.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
