firstly, soak ½ cup masoor dal in enough water for 2 hours.
drain off the water and keep aside.
in a large bowl take 2 cup besan, ½ cup rice flour, ½ tsp turmeric, ½ tsp chilli powder, pinch hing, ¼ tsp ajwain and 1 tsp salt.
mix well making sure all the spices are well combined.
further, add 2 tbsp hot oil and mix well.
crumble and mix well making sure the flour turns moist.
add water as required and start to knead the dough.
knead to a soft dough adding water in batches.
take the fine holes mould and grease the chakli maker.
stuff in ball sized dough into the press.
further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
fry until it turns golden and crisp.
drain over kitchen paper to absorb oil.
take the fried sev into a large bowl and crush gently to small pieces. keep aside.
in the same oil, fry 3 tbsp peanuts on low flame until it turns crunchy.
also, fry ¼ cup cashew and few curry leaves until it turns golden and crunchy.
drain off and transfer to the sev bowl.
now wipe off excess moisture from soaked dal using a kitchen towel.
fry in hot oil on medium flame.
stir and fry until the dal turns crunchy. it takes approximately 10 minutes.
drain off the dal over kitchen paper to remove excess moisture.
transfer the fried masoor dal to the same bowl.
add in ½ tsp chilli powder, ¼ tsp turmeric, 1 tsp chaat masala and ½ tsp salt.
mix gently, making sure all the spices are well combined.
finally, enjoy bombay mixture with evening chai.