• Heat 1 tablespoon oil in a skillet or pan over medium heat. Add makhana to the pan, and toast until they are crispy, stirring continuously for about 8-10 minutes.
• Taste a couple of makhana to make sure they are well-toasted and crunchy. Transfer the makhana to a large mixing bowl.
• Heat the remaining 1 tablespoon oil in the same pan over medium heat and add almonds, cashews, and roasted chana dal.
• Roast the nuts and chana dal for 4-5 minutes or until they are golden and crunchy. Stir continuously to avoid burning.
• Transfer the nuts and chana dal to the mixing bowl with the toasted makhana.
• Turn the heat on low and add curry leaves in the same pan. Stir continuously until the curry leaves are crispy and wilted. It will take about a minute.
• Turn off the heat and add curry leaves to the mixing bowl with makhana and nuts.
• Stir in salt, black salt, black pepper, red chili powder, and chaat masala with the makhana and nuts. Toss well so that the spices coat well to the makahana and nuts.

Storing Suggestions

• Serve the Makhana Namkeen at room temperature. For later use, store the Chivda in an airtight container, and it can be kept at room temperature for two weeks.
• If the Chivda loses its crunch, saute it in a skillet on low heat until it gets crispy again.