Masoor dal: 100 gm
Udad dal: 100 gm
Moong dal:100 gm
Toor dal: 100 gm
Spices for it
A jawline: 20 gm
Mustard seeds: 50 gm
Hing: 1 tablespoon
Turmeric _ 2 tablespoons.
Make preparation of all above ingredients .bake it one by one Channa dal, Udad dal, moong dal on a small gas till red color will come. Bake masoor dal till it becomes slight brown.
Bake wheat like it become balloon. Then bake rice & crisp as to come red color.
Then slightly make hot all spices & Mustard seeds will completely have to change their color.
Now mix all these spices & dals & ingredients & give it to grind or if you have grind machine at home grind it at home.
If you want to change routine of chutney then mix it with Dahi & chopped onion, coriander, salt & serve it with chapatti.
We can use it for multipurpose food like Dahi Rice, Bhopala Rayata, in a Sub Ji as a saran. In a thalepit, in a curry 1 tablespoon. in a Dahi Poha etc .
It contains all types of dals so it makes the best protein.& it can remain for 3 to 4 months nicely. It has more nutrient value
As well as it is baked so it can digest easily. There is no fear of to increase cholesterol.