Bombay Mixture

1. Wash and soak the masoor dal and urad dal in separate bowls of water for 2-3 hours.

2. Drain the soaked lentils and pat them dry with a cotton cloth or paper towel to remove excess moisture. Set aside.

3. Line a large plate with paper towels to transfer the roasted ingredients as they cool.

Roasting the ingredients

1. Heat a skillet over medium heat. Add oil and the curry leaves, followed by the raw peanuts. Roast until they turn crunchy, then transfer them to the prepared plate.

   

2. In the same skillet, add a little more oil if necessary. Add the soaked masoor dal and roast until crunchy and they start to pop. Transfer to the plate.

   

3. Next, roast the soaked urad dal with turmeric powder until golden and crunchy. Transfer to the plate.

   

4. Finally, roast the cashews until they turn slightly golden. Transfer to the plate.

Combine & Store

1. Once all the roasted ingredients have cooled completely, transfer them to a large mixing bowl.

   

2. Add the besan sev, dried green peas, Kashmiri red chilli powder, chaat masala powder, and black salt. Mix gently to ensure an even coating of the spices.

   

3. Store the prepared Bombay Mixture in an airtight container in a cool, dry place for a longer shelf life. Enjoy it as a tea-time snack or anytime munch.