Crispy Chana Dal Recipe – Authentic Indian Fried Split Peas Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Chana Dal Recipe – Authentic Indian Fried Split Peas Snack

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Crispy Chana Dal. It’s the perfect crunchy, savory snack, and honestly, once you start, you just can’t stop! I remember my grandmother always having a jar of this ready for unexpected guests, and now it’s my go-to when I need a quick and satisfying bite. Let’s get cooking!

Why You’ll Love This Recipe

This chana dal recipe is seriously addictive. It’s incredibly easy to make, requires minimal ingredients, and delivers maximum flavor and crunch. It’s a fantastic homemade alternative to store-bought snacks, and you get to control exactly what goes into it. Plus, the aroma while it’s frying is just heavenly!

Ingredients

Here’s what you’ll need to make this delightful snack:

• 1 cup chana dal (split Bengal gram) – about 200g
• Generous oil – for deep frying (around 1-1.5 liters)
• 2 teaspoons ghee – about 10ml
• 1 sprig curry leaves – roughly 15-20 leaves
• 2 pinches asafoetida (hing) – about ¼ teaspoon
• 1 teaspoon red chilli powder – about 5g
• Salt – to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Chana Dal: Types and Quality

Chana dal, also known as split Bengal gram, is the star of the show. Look for bright yellow, split lentils that are free from any stones or debris. There aren’t really different types of chana dal, but quality varies. Freshly packaged dal always tastes best!

Oil: Choosing the Right Oil for Frying

For frying, you want an oil with a high smoke point. Groundnut oil (peanut oil) is traditional and gives a lovely flavor. Sunflower oil, vegetable oil, or even refined coconut oil work well too. Avoid olive oil, as it has a lower smoke point.

Ghee: The Significance of Ghee in Indian Cooking

Ghee, clarified butter, adds a beautiful richness and aroma. It’s a cornerstone of Indian cooking! While you could use oil instead, ghee really elevates the flavor. A little goes a long way.

Asafoetida (Hing): Flavor Profile and Regional Uses

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savory, umami flavor when cooked. It aids digestion and is commonly used in Indian cuisine, especially in lentil dishes. A little pinch is all you need!

Curry Leaves: Fresh vs. Dried & Varieties

Fresh curry leaves are always best. They have a vibrant, citrusy aroma. If you can’t find fresh, dried curry leaves will do in a pinch, but use about half the amount. There are different varieties of curry leaves, but any will work for this recipe.

Red Chilli Powder: Spice Levels and Types

I use Kashmiri red chilli powder for its vibrant color and mild heat. You can adjust the amount to your preference. If you like it spicier, use a hotter variety like cayenne pepper.

Step-By-Step Instructions

Alright, let’s get frying!

1. Soak the Dal: First, give the chana dal a good wash. Then, soak it in plenty of water for at least 3 hours, or even overnight. This is crucial for getting that perfect crispy texture.
2. Drain and Dry: Once soaked, drain the dal really well. Spread it out on a clean kitchen towel and let it air dry for about 15 minutes. We want to remove as much moisture as possible.
3. Fry the Dal: Heat a generous amount of oil in a kadai (a deep, heavy-bottomed pan) over medium heat. Fry the chana dal in batches – don’t overcrowd the pan! Use a wire mesh ladle to gently lower the dal into the hot oil.
4. Shake it Up: Gently shake the ladle while frying to ensure the dal cooks evenly. You’ll know it’s ready when it turns golden brown and starts to bubble.
5. Drain and Cool: Remove the fried dal with the ladle and drain it on paper towels to remove excess oil.
6. Temper the Dal: Heat the ghee in a separate pan. Add the asafoetida and curry leaves, and let them sizzle for a few seconds.
7. Season and Store: Pour the ghee mixture over the fried dal. Add salt and red chilli powder, and mix well. Let it cool completely before storing it in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe foolproof:

Soaking the Chana Dal for Optimal Texture

Don’t skip the soaking! It’s what makes the dal tender on the inside and crispy on the outside.

Frying Technique for Maximum Crispness

Frying in batches is key. Overcrowding the pan lowers the oil temperature and results in soggy dal.

Achieving the Perfect Color and Avoiding Burning

Keep a close eye on the dal while it’s frying. It can go from golden brown to burnt quickly! Medium heat is your friend.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

Adjust the amount of red chilli powder to your liking. You can also add a pinch of turmeric powder for color and flavor.

Vegan Chana Dal (Oil Substitution)

Simply substitute the ghee with an equal amount of vegetable oil. It won’t have the same richness, but it will still be delicious!

Festival Adaptations (Diwali Snack)

My aunt always adds a handful of roasted peanuts and a sprinkle of sev (thin chickpea noodles) to make it extra festive for Diwali.

Serving Suggestions

This chana dal is fantastic on its own as a snack with a cup of chai. It’s also a great topping for salads or yogurt. My kids love it as a crunchy element in their bhel puri!

Storage Instructions

Store the cooled chana dal in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house!

FAQs

Got questions? I’ve got answers!

How long can I soak the chana dal?

You can soak it for up to 8 hours, or even overnight. Just make sure to drain it well before frying.

What if I don’t have a kadai? Can I use a different pan?

Yes, you can use a deep frying pan or a Dutch oven. Just make sure it’s deep enough to hold the oil and dal without splattering.

How do I know when the chana dal is perfectly fried?

It will turn golden brown and become light and crispy. The bubbling will also subside.

Can I make a larger batch and store it for longer?

Absolutely! You can easily double or triple the recipe. Properly stored, it should last for up to two weeks, though the crispness might diminish slightly over time.

What are some other spices I can add to enhance the flavor?

Try adding a pinch of cumin powder, coriander powder, or even a dash of garam masala for a more complex flavor profile.