Channa Ki Dal Savoury split peas Serves: 10 Serve these as a tasty nibble with drinks, or store them in an airtight container for a snack any time.
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.
440 g (14 oz/2 cups) yellow split peas 1 tablespoon bicarbonate of soda (baking soda) oil for deep-frying 1 teaspoon garam masala (page 19)
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.)
½ teaspoon chilli powder (optional) 2 teaspoons salt ½ teaspoon amchur powder (optional)
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.
Channa Savoury chickpeas Serves: 4–6
Soak the chickpeas overnight in a bowl with plenty of water. Next day, transfer to a saucepan, pour in enough fresh water to cover, add the salt and turmeric. Bring to the boil, then reduce the heat to low, cover, and simmer for 35–45 minutes, or until the chickpeas are tender. Drain and transfer to a bowl.
275 g (9½ oz/1¼ cups) dried chickpeas (garbanzo beans) 2 teaspoons salt, plus extra to taste 1 teaspoon ground turmeric 1 teaspoon ground cumin
Sprinkle the cumin and chilli powder over the chickpeas and add lemon juice and salt, to taste. Toss well to coat and serve the chickpeas as a snack by themselves, or as part of the Pani puri accompaniments (page 54).
½ teaspoon chilli powder lemon juice to taste
The Complete Asian Cookbook
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India & Pakistan
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