In a mixer jar, add coriander seeds, cumin seeds, fennel seeds, red chilli powder, salt to taste, black salt, and limbu na phool. Grind them into a fine powder and set aside.

In another mixer jar, add sugar and grind it into a fine powder. Set it aside.

Heat oil in a pan, and take peanuts in a sieve. Immerse the sieve in the oil and fry the peanuts till they are light brown. Remove them in a large plate.

Then, fry roasted chana dal or dalia in the same way and remove them in the same bowl.

In the same pan, add curry leaves to the sieve and fry them till they become crispy.

Fry the green chili and curry leaves separately and take them out on a plate. Do not mix them with the chivda mixture.

In the remaining 1/2 cup oil, add a pinch of hing and turmeric powder. Mix well.

Add dhani, murmura, and salt to the pan and mix well. Roast it on medium-low flame until it becomes crispy. Take out the roasted dhani and murmura into a mixing bowl.

Then, add the fried peanuts and fried roasted chana dal to it.

In a tadka pan, add 2 tbsp oil and heat it. Let it cool down slightly and then add the masala mix into the oil. Mix well.

Add the masala into the chivda and mix well until the dhani and murmura are properly coated with the masala.

Now, add powdered sugar and mix well.

Finally, add the fried curry leaves, green chili slits, and papad pieces. Mix well and let it cool down completely.

Serve or store the dhani murmura chivda in an air-tight container.