Recipe for Chavana

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Yield:

1 servings

Ingredients:

Amount	Ingredient
100 gm	Sprouted moong
100 gm	Moth
100 gm	Chana dal and large variety of moong dal
100 gm	Large variety of moong dal
100 gm	Plain fine sev
100 gm	Plain plain boondi
100 gm	Red chilli
	Ganthia
	Masalas to taste - Red chilli powder, black salt, salt, a little haldi

Instructions:

Instructions: 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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