Fried Brown Pulse

Ingredients

• 0.25 seer (approx. 230g / 1 cup) cleaned brown pulse (dholl) (A seer is a traditional South Asian unit of weight. One quarter seer is roughly 230g or about 1 cup of dried lentils. Use whole brown lentils or masoor dal.)
• 3 cups fresh water (Enough to fully submerge the lentils during soaking — approximately 3 cups or more.)
• 3 tablespoons ghee (Used for frying the lentils. Use enough to coat the base of your pan generously. Clarified butter can be used as a substitute.)
• 0.5 teaspoon salt (To taste. Will be ground into a powder with the red chillies.)
• 2 whole dried red chillies red chillies (Adjust quantity to your preferred heat level. Will be ground into a powder along with the salt.)
• 1 teaspoon ghee (A small amount used to bind the ground salt and chilli powder into a coating paste.)

Instructions

1. 1Measure out a quarter of a seer (approximately 230g or 1 cup) of cleaned brown pulse or dholl. Pick through them by hand to remove any small stones or debris, then place them into a bowl large enough to hold them with plenty of water.
2. 2Pour enough fresh water over the brown pulse to fully submerge them — approximately 3 cups. Leave them to soak at room temperature for six hours. The lentils will absorb water and soften during this time. You can do this in the morning to cook in the afternoon, or soak overnight if preferred.
3. 3After six hours, pour the soaked lentils into a sieve or colander and discard all of the soaking water. Transfer the drained lentils into a dry pan (no heat needed yet) and leave them to dry out for five minutes. Spread them out as evenly as possible in the pan. You can gently stir or shake them once or twice to help remove surface moisture. They should look damp but not wet before frying.
4. 4Place a heavy-bottomed frying pan or wok over medium heat. Add the ghee and allow it to melt and heat until shimmering — about 1 to 2 minutes. Add the dried lentils carefully (they may spit if any moisture remains). Fry them, stirring continuously, until they swell up and become slightly puffed, crisp on the outside, and golden in colour. This can take 8 to 12 minutes depending on your heat level. Keep stirring so they do not burn. The lentils are ready when they feel firm and slightly expanded compared to their soaked size.
5. 5Once the lentils have swelled and are evenly fried, remove the pan from the heat. Using a spoon or spatula, transfer all of the fried lentils into a separate clean bowl or vessel. This stops them from continuing to cook in the hot pan and allows you to coat them evenly in the next step.
6. 6Place the salt and the dried red chillies into a mortar and pestle. Grind them together firmly in a circular motion until both are reduced to a fine, even powder. If you do not have a mortar and pestle, you can use the flat of a heavy knife to crush the chillies, then combine with the salt and grind using the back of a spoon in a small bowl. The mixture should be fully blended with no large chilli flakes remaining.
7. 7Add the small measure of ghee (approximately 1 teaspoon) to the ground salt and chilli powder. Stir them together to form a loose, well-combined paste. This ghee helps the spice mixture cling evenly to the fried lentils.
8. 8Pour or spoon the spiced ghee mixture over the fried lentils in the bowl. Using a spoon or clean hands, rub and toss the mixture thoroughly so that every lentil is evenly coated. Serve immediately as a snack or side dish.