2 cups chana Dal ( soaked in water overnight and drained well )
1 tbsp red chilli powder ( as per taste )
1 tsp black salt
1/2 tbsp salt (as per taste)
Oil (for deep frying)
First, mix all masalas in a bowl.
Now heat oil in a big non-stick pan or kadhai.
Now fry chana Dal in batches as per size of the strainer you are using.
Fry them on medium flame with the help of strainer.
Stir it once to make sure that Dal doesn’t stick to each other.
When chana Dal starts floating on oil and number of bubbles around dal decreases.
Remove chana Dal on plate.
Repeat the same process until all Dal gets fried.
(Don’t let the Dal frying for long time otherwise it will get burned and won’t taste well)
Now sprinkle the spice mix on Chana Dal and mix well.
Note: We can enjoy it till 1-2 weeks if stored properly in air thight container.