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Channa Ki Dhal (indian) Savoury Split Peas Recipe - Cooking Index

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Channa Ki Dhal (indian) Savoury Split Peas

Cuisine: Indian
Courses: Dressings, Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozYellow split peas
1 tablespoon 15mlBaking soda
  Oil for deep frying
1 teaspoon 5mlGaram masala
1/2 teaspoon 2.5mlGround chili peppers
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlAmchur - (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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