Channa ki dhal

Channa ki dhal

Savoury split peas

By
From
The Complete Asian Cookbook
Serves
10
Photographer
Alan Benson

Serve these as a tasty nibble with drinks, or store them in an airtight container for a snack any time.

Ingredients

Quantity Ingredient
500g yellow split peas
1 tablespoon bicarbonate of soda
oil, for deep-frying
1 teaspoon Garam masala
1/2 teaspoon chilli powder, (optional)
2 teaspoons salt
1/2 teaspoon amchur powder, (optional)

Method

  1. Wash the split peas well two or three times. Dissolve the bicarbonate of soda in a bowl of fresh cold water, add the split peas and leave to soak for at least 12 hours or overnight. Rinse in fresh water and drain again, first in a colander and then on paper towel, until the split peas are dry.
  2. Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the split peas, in batches, until golden. (Make sure the oil is not so hot that it burns the peas; if it is not hot enough they will be very oily.)
  3. Remove the peas from the pan with a mesh skimmer and drain on paper towel. When all the peas are cooked and drained, make a mixture of the spices and salt and toss the peas in it. Allow to cool before serving. The savoury split peas can be stored in an airtight container for up to 10 days.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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