Ingredients:

• 1 litre (in volume) – murmure
• 1 cup – fine bhel sev
• 20 to 25 – skinned Peanuts
• 1 – green chilli, chopped
• 1 stalk – Curry leaves
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Asafoetida powder
• 1/2 tsp – Mustard Seeds
• 2 to 3 pinches – citric acid, powdered
• 1 tbsp – oil
• To taste – salt

Method:

1. Dry roast murmure in a large pan, to make them just warm.
2. Do not allow to change colour. Empty and keep aside.
3. Heat oil in the same pan, fry peanuts, till golden. Drain and add to murmure.
4. Add mustard seeds to the same oil and allow to splutter.
5. Add chilli, curry leaves, turmeric, asafoetida and allow to splutter.
6. Take off fire. Add murmure and toss very well from bottom.
7. When all murmure are coated with seasoning, sprinkle citric acid.
8. Mix again and cool in another container, before storing in an airtight container.

Recipe courtesy of Saroj Kering