Ingredients
1.
Bengalgram dal – 1 Cup
2.
Peanuts – 1/3 Cup
3.
Chilli powder – 1 Teaspoon
4.
Turmeric powder – 1/2 Teaspoon
5.
Pepper powder – 1/2 Teaspoon
6.
Black salt powder – 1/4 Teaspoon
7.
Curry leaves – A few
Method
1. Wash
and soak Bengalgram/chana dal in water over night. Drain and dry it for about
an hour on a dry cloth or in a colander shaking every now and then. While
soaking, I usually place a spoonful of saunf packed in a cloth along with the
soaking chana dal. The saunf seeds enhance the crispiness of the dal and lend a
special aroma.
2. Dry
roast curry leaves in a skillet till crispy, but make sure it does not change
colour. When cooled, crush/powder a few curry leaves.
3. Place
a skillet with one cup cooking oil on medium flame. When hot, place a
holed-spatula in it and fry the soaked chana dal in spatula till crispy. Repeat
the process in batches for the remaining dal too. Adjusting the flame of your
burner to ensure that the dal isn’t over-fried/burnt. Transfer to a colander to
allow excess oil to drain out.
4. In
the same oil and spatula, fry peanuts too till crispy and transfer it to the
same colander.
5. Transfer
fried chana dal, peanuts to a skillet and add chilli powder, turmeric powder,
white pepper powder, black salt powder, salt and few roasted curry leaves and
and curry leaves powder from step-2 to it. Fry over simmering flame and stir
for a few seconds. Enjoy with with upma, bhel or even as a snack by itself !
6. Transfer
it to an air tight container – it will remain fresh and crispy for more than a
week.
