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Channa Ki Dhal (indian) Savoury Split Peas

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India

Known as an Indian recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. 2 teaspoons salt
  2. -- powder, optional
  3. Water
  4. oil for deep frying
  5. 1/2 teaspoon ground chili peppers
  6. 1 tablespoon baking soda
  7. 1/2 teaspoon amchur -- (dried mango)
  8. 1 teaspoon garam masala
  9. 1 pound yellow split peas
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. 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.
  2. 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.

Plating

Cookware for this recipe

  • Deep fryer or deep pan
  • Frying pan
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: The Complete Asian Cookbook by Charmaine Solomon. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Indian_1/INDIAN_1.MXP), file Recipes/www.grassrootsrecipes.com/BillWight/Indian_1/INDIAN_1.MXP in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.