Murmura Chivda Recipe

Sift the Murmura and discard any powder or dirt.
Roast Murmura in a wide pan in two batches on medium heat for 5 to 7 minutes each or until it is hot to the touch. You can also try to break a few with your nail and you will hear the crunch.
Rough chop half of the curry leaves and reserve along with the whole leaves.
Add ginger and green chilies to a grinder jar and grind coarsely.
Add 2 tablespoons of oil to the pan. Add peanuts and fry on medium heat for 3 to 4 minutes or until the peanuts are lightly browned. Using a slotted spoon take out fried peanuts leaving any excess oil in the pan and reserve the peanuts.
Add roasted chana dal to the pan and roast for 3 to 4 minutes or until the chana dal is lightly golden. Take out the chana dal using a slotted spoon leaving all excess oil in the pan. Reserve the chana dal with the peanuts and murmura.
Add the remaining oil to the pan and heat. Add asafetida and mustard seeds. Once the mustard seeds start to pop turn the heat to the lowest. Add turmeric, sesame seeds, curry leaves, ginger, and green chilies to the pan. Saute for one to two minutes on low heat making sure the chiles and ginger do not brown. Turn the heat off. Add to the roasted Murmura with the peanuts and roasted chana dal.
Add salt and sugar. Gently mix it all.
Allow the Chivda to completely cool down. store in a dry air-tight container at room temperature for 3 to 4 weeks.