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.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)