Channa Ki Dhal
This recipe comes from Charmaine Solomon’s Asian Cookbook — it’s actually all over the ‘net, but thought I’d reprise it here with my instructions, since it goes well with this post.
1 lb. yellow split peas
1 tablespoon baking soda
oil for deep frying
1 teaspoon storebought or homemade garam masala, or to taste
1/2 teaspoon ground red pepper
2 teaspoons salt, or to taste
1/2 teaspoon amchur (a.k.a. amchoor), optional
Dissolve baking soda in a large bowl filled with water. Add split peas and soak overnight. Drain thoroughly through a sieve, and lay on paper towels, patting dry.
Heat oil in a deep pan or wok over medium-high heat. When hot but not smoking, deep-fry the split peas, in batches, about 6-8 tablespoons at a time, until peas are golden. Remove with a slotted spoon and drain on paper towels.
Mix garam masala, red pepper, salt and amchur in a large bowl. Add cooked split peas and toss until well-coated. When completely cool, this mixture can be stored in an airtight container. It’s great for snacking!
