2. Heat oil, add mustard, jeera, channa dhal, urad dhal, methi powder, heeng powder, turmeric and green chillies
3. When the mustard starts sputtering, add sorakya pieces, salt, reduce the flame, stir and close the lid. Do not add water.
4. Stir after every 5 minutes and it will be cooked in 15 minutes.
