In a large and heavy-bottomed pan, dry roast the Murmura on low-medium heat, stirring often. Roast them for about 4-5 minutes or until they are crispy.

Transfer the roasted Murmura into a bowl or plate and set aside.

Roasting the Murmura is optional, but I will highly recommend this step. Dry roasting the Murmura will keep the Chivda nicely crispy and crunchy for longer.

Wipe the same pan if needed and heat oil in it. Add peanuts and fry on low-medium heat until peanuts are crunchy and golden. It may take 5-6 minutes.

Drain and transfer the peanuts into a bowl or plate.

In the same pan add cashews, and fry them on low-medium heat until golden. Drain and transfer them into the bowl of peanuts.

You will still have the remaining oil in the pan. To this, add mustard seeds, keeping the heat on medium.

Once mustard seeds start to pop, add cumin seeds.

Allow cumin seeds to sizzle, and then add green chilis and curry leaves. Saute them until they are crispy.

Turn the heat on low and add asafoetida, turmeric powder, and red chili powder. Give the spices a quick stir and make sure not to let them burn.

Immediately after, add roasted Murmura and toss until well combined and evenly coated with spices.

Then add roasted peanuts and cashews, amchur powder, salt, and sugar. Toss well, taste, and adjust the salt if needed.

Turn off the heat and let the Chivda cool down. Even after turning off the heat, keep stirring for a minute because the hot pan may burn the Chivda.

Once the Murmura Chivda is thoroughly cooled, store it in an airtight container. Keep the Chivda at room temperature for up to 3-4 weeks.

Enjoy this guilt-free snack with a cup of tea or coffee.

Pack the Murmura Chivda for traveling or picnic.

Use it as a base of Bhel, or top it with chopped tomatoes, boiled potatoes, chaat masala, Sev and immediately enjoy it as a chaat.