Kashmiri mixture

Name: Kashmiri mixture
Cuisine: Indian
Ingredients: 2 cup green moong dal; 1 cup chanadal; 1 cup besan bundi; 1 cup peanut; 1 bowl sliced dry coconut; 1/2 cup cashews; 1/2 bowl raisins; 1 big spoon red chilli powder; 1 spoon roasted cumin powdee; 1 spoon black salt; 1 spoon amchur powder; 1 spoon baking soda; to taste Salt; Oil

Divya Gupta @cook_9581466

Homemade namkeen..healthy and hygienic

Divya Gupta @cook_9581466

Homemade namkeen..healthy and hygienic

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Ingredients

2 cupgreen moong dal
1 cupchanadal
1 cupbesan bundi
1 cuppeanut
1 bowlsliced dry coconut
1/2 cupcashews
1/2 bowlraisins
1big spoon red chilli powder
1 spoonroasted cumin powdee
1 spoonblack salt
1 spoonamchur powder
1 spoonbaking soda
to tasteSalt
Oil

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Steps

1

Soak moong dal and chanadal overnight
2

Drain the water completely and toss it with baking soda and leave it for at least 2 hours
3

Heat oil till smoky and deep fry these dal in small batches till they are light
4

Take it out in tissue paper to soak all the excess oil
5

Fry all the dry fruits and peanuts till golden in colour
6

When everything is cooked take it in a big deep bowl and mix all the dry masala
7

Taste it if everything is in equal amount tgen let it cool down completely and then store it in airtight container
8

If you find anything less like salt or chilli you can adjust it according to your taste