In a pan, dry roast murmura till it becomes crispy.
Now in a pan, add oil, mustard seeds, cumin seeds, dry red chilli and curry leaves. Sauté it.
Then add peanuts, roasted chana dal and dry coconut. Roast it.
Add murmura and mix well.
Then add red chilli powder, salt, black salt, sugar and amchur powder. Mix well
Vagharela murmura is ready. Store it in an air-tight container for 15-20 days.