100 g moong 100 g green peas 100 g matki ( moth beans ) 100 g green chana 2 pomegranates, shelled 1 cup sev 1/2 cup green chutney 1 lime Black salt to taste Salt to taste 1 tablespoon coriander leaves, chopped Oil for frying
Boil enough water. Add moong, green peas, matki ( moth beans ) and green chana to boiling water.
Drain out the water after five minutes and deep fry the boiled pulses in hot oil till done.
Mix one pomegranate with green chutney.
Add salt and black salt to the fried pulses and place them in a plate.
Spread the pomegranate - chutney mixture over it.
Spread the other pomegranate over it, followed by sev.