Soya Farshan

1. Dry roast onion (thinly chopped), peanuts, curry leaves and chopped green chilies with a little spray of olive oil and salt sprinkled over in an OTG at 150 degrees for 10 mins. Dry roast soya granules in a hot pan over medium flame for 2/3 mins with salt added to it. Heat little ghee, splutter some mustard seeds and roasted channa dal. Add pinch of turmeric powder and red chili powder and put all dry roasted ingredients together into the pan. Sauté for 2/3 mins and the Farhan is ready. This can be stored for one week inside an airtight jar. Quantities to be taken as per daily allowed macros. Other powdered spices may also be added as per taste.