Fried Chana Dal
Crispy and golden, this traditional Gujarati snack transforms simple split Bengal gram into an addictive, crunchy treat through a unique soaking and frying process. The lentils are soaked in alkaline water to ensure a light, porous texture that shatters satisfyingly with every bite, rather than being hard or tough. Seasoned with salt and spices after frying, this homemade 'chana dal namkeen' is a timeless savory companion for afternoon tea.
Ingredients
- 1 1/2 cups Chana Dal (Split Bengal Gram) (Originally '26 tolas' (approx 300g).)
- 1 teaspoon Papad Khar (or Baking Soda) (Originally '1/2 tola' (approx 5.8g). Papad Khar is an alkaline salt used for crispness; baking soda is a common modern substitute.)
- 8 cups Water (Originally '2 seers' (approx 1.8 liters). Used for soaking.)
- 3 cups Vegetable Oil (Quantity estimated for deep frying (not specified in original text).)
- 1/2 teaspoon Salt (Quantity estimated for seasoning (not specified in original text).)
- 1/2 teaspoon Red Chili Powder (Quantity estimated for seasoning (not specified in original text).)
Instructions
- 1Pick through the chana dal to remove any debris, then wash it thoroughly with cold water.
- 2If using traditional Papad Khar, roast it briefly on a hot surface (originally a potsherd) and grind it. Dissolve the Papad Khar (or baking soda) in the cold water. Strain the solution through a clean cloth to remove any impurities.
- 3Add the washed chana dal to the prepared alkaline water. Let it soak for at least 8 hours or overnight. This step is crucial for the dal to become porous and crisp when fried.
- 4Drain the water completely. Spread the soaked dal on a clean, dry cloth in a single layer. Let it air dry for about 1 hour until the surface moisture evaporates (the dal should feel dry to the touch but remain hydrated inside).
- 5Heat the oil in a deep frying pan or kadhai to medium-high heat (approx 350°F/175°C). Deep fry the dal in batches. Stir occasionally. The dal is ready when it stops sizzling vigorously, floats to the top, and becomes golden and crisp.
- 6Remove the fried dal with a slotted spoon and drain on paper towels. While still hot, toss with salt and red chili powder (or other spices like chaat masala) to taste. Let it cool completely before storing in an airtight container.