Mixture

Ingredients

• 3 cups chana dal
  Sev
• 1 cup ground chana dal 
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder 
• 1½ teaspoons carom seeds (ajwain)
• Salt to taste
• 1 tablespoon oil + for greasing + to deep-fry
  Boondi
• 2 cups ground chana dal 
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1 teaspoon oil + for deep frying
• 10-15 curry leaves
• 10-12 cashew nuts
• ½ cup roasted chana dal (daalia)
• ½ cup raw peanuts
• 2 tablespoons roasted pumpkin seeds
• 2 tablespoons roasted melon seeds
• 2 tablespoons roasted flax seeds
• 1 teaspoon red chilli powder

Method

1. Dry roast chana dal on medium heat for 8-10 minutes. Cool and grind to fine powder. 
2. For sev, knead together ground flour, chilli powder, turmeric powder, carom seeds, salt, 1 tablespoon oil and sufficient water into stiff dough, rest for 30 minutes.  
3. Heat sufficient oil in a kadai. Grease a sev mould with some oil and fill it with a portion of dough. Press sev directly into hot oil and deep-fry till golden brown. Drain on absorbent paper. 
4. For boondi, take ground flour in a bowl, add turmeric powder, red chilli powder, salt and mix well. Add 1 cup of water, a little at a time, and whisk to a smooth batter.  Add 1 teaspoon oil, whisk well and rest the batter for 10 minutes.
5. Reheat the oil, place a small perforated spoon on top of the kadai, pour some prepared batter on it and gently tap boondi directly into hot oil, and deep fry till crisp. Drain on absorbent paper. 
6. Deep fry cashew nuts, curry leaves, roasted chana dal and peanuts in same oil, drain on absorbent paper.
7. Transfer all fried ingredients into a bowl, add roasted seeds, red chilli powder, salt and mix well. Cool and serve or store in an airtight container.