Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 100      gram          sprouted moong
 100      gram          moth
 100      gram          chana dal and large variety of moong dal
 100      gram          large variety of moong dal
 100      gram          plain fine sev
 100      gram          plain plain boondi
 100      gram          red chilli
                        ganthia
                        Masalas to taste - Red chilli powder -- black salt, salt, a
                        -- little haldi
                        Refined oil for frying

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. Converted by MC_Buster.