Cooking Time: 3-4 hours.
Ingredients: Spice Powder:
4 cups Masoor Dal (Brown Lentils) 1 cup 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
2 kg Sev
750 grams Boondi
1 kg Shakarpara
1.5 kg Masala Tikha Gathiya
Black Salt optional
Wash and soak the brown lentils and moong beans overnight in lukewarm water.
Wash and soak the chana dal overnight in lukewarm water by adding 1tsp Eno fruit salts and 1tbsp of milk; mix well.
Take a small bowl, mix the spice powder and set it aside.
Next day, rewash the brown lentils, moong beans and chana dal, drain and spread it on a kitchen towel, pat dry the lentils, beans and dal separately, and deep fry them individually.
Drain the dals, sprinkle spice powder, and mix well; repeat the process and fry in batches.
Fry the peanuts on low heat until they become crisp, drain on a paper napkin and sprinkle spice powder. Do the same with the cashew nuts.
Mix everything once it has cooled down and store it in an airtight container.
Enjoy with breakfast or teatime snacks.
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.