Channa Ki Dhal (indian) Savoury Split Peas

Recipe Ingredients

1 lb	454g / 16oz	Yellow split peas
1 tablespoon	15ml	Baking soda
		Oil for deep frying
1 teaspoon	5ml	Garam masala
1/2 teaspoon	2.5ml	Ground chili peppers
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Amchur - (dried mango) powder, optional

Recipe Instructions

Wash the split peas in two or three changes of water and soak overnight or at least 12 hours in cold water to cover in which the baking soda has been dissolved. Drain, rinse in fresh water and drain again, first in a colander and then on paper towels, until the split peas are dry. Heat oil in a deep pan and fry about half cup of the peas at a time. The oil should not be so hot that it burns the peas, nor should it be too cool or they will be very oil. Fry on medium heat until peas are golden. Lift out peas on a perforated spoon, drain on absorbent paper.

When all peas are cooked and drained, make a mixture of the spices and salt and toss the peas in it. Leave until quite cold, then store in an airtight container. Author's note: Serve these as a tasty nibble with drinks, or store them airtight for a snack at any time.

Source:
The Complete Asian Cookbook by Charmaine Solomon

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