#Recipe
Soak 250 gms chana daal over night or for 8-10 hours.
While soaking, add 2 pinch of asafoetida (heeng). We so this to ensure that the flavour of heeng is completely absorbed and evenly distributed in each and every grain of the daal. Also, add 2 Tbsp milk to the daal while soaking. This is done to make sure that the fried daal becomes crispier.
After 8 hours, drain out the water from the soaked daal. Next, dry it by spreding it over a cotton cloth for 5-7 minutes under the fan.
In the meanwhile heat up about half a litre oil in a pan. Once the oil is hot enough, with a help of a iron sieve(jhaari) add 1/4 portion of the daal to hot oil for frying. Lower the flame now.
Fry the daal for about 5-7 minutes, on low flame. When the daal starts becoming brown in colour & light in weight, take it out in a bowl.
In this way fry the entire batch of daal.
To prepare the Masala, in a mixer jar add some salt, 1/2 tsp chaat masala,1 tsp shakkar bura (tagar), 1/4th tsp black salt and a little citric acid, along with 1and 1/2 tsp red chilli powder. Grind it all for a minute, to get a fine textured masala.
Now add this masala to the fried daal and mix it well.
Your crispy, crunchy namkeen daal is ready to savour.
Once the daal cools down, store it in a clean and dry air tight container, and enjoy it for 15-20 days!
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