Preparation:
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.
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