INGREDIENTS
½ cup methi leaves, dried, ¼ cup chana dal, ¼ cup daliya, ¼ cup corn daliya, ½ cup mix of tuvar, moong and urad dal, ¼ cup groundnuts, 5-6 papads, 1 tsp cumin seeds, 1 tsp asafoetida, red chilli powder to taste, oil for frying, salt to taste
METHOD
• Soak the dried methi leaves and chana dal overnight.
• Mix together the methi leaves, chana dal, daliya, groundnuts and the mix of tuvar, moong and urad dal and pressure-cook up to three whistles.
• Heat oil in a pan and fry the papads over medium heat.
• Once the papads cool down, break them into small pieces.
• Again heat the oil and add the cumin seeds and asafoetida. Mix in the boiled ingredients and the fried papads.
• Add salt and chilli powder and cook for two minutes.
• Remove and serve hot.
