2 Tbsp. chana dhal 2 c. karaboonthi 1/2 c. oil 2 c. omapodi 3 Tbsp. curry leaves (broken) 1/2 c. peanuts
Soak chana dhal in water for 2 hours and deep fry in oil. When it turns golden, remove from oil. In the same oil, fry curry leaves for 1 minute. Make karaboondhi and omapodi following the directions in the previous two recipes. Mix omapodi, karaboondhi, peanuts, fried curry leaves, and fried chana dhal. Sore in airtight containers.