What’s your favourite way to eat lentils? For me, it’s roasted. These are very popular snacks in India, but out there, they are deep fried. Okayy, so it’s tastier, but hey! My version is healthier, not to mention grease-free!
If you haven’t already checked out my earlier posts on Oven roasted chickpeas and Oven Roasted mung beans (moong dal), go take a look now. These are seriously the most delicious and fun way to eat lentils. Especially if you’re a crunch maniac like me!
This particular snack is made with a lentil called Chana Dal. Do not confuse with Channa (chickpeas) though. They are not-the-same. Chana Dal is split Bengal gram, and looks very similar to split pigeon peas. Again, not-the-same!
To make these insanely delicious chana dal snack, you start by soaking them in water. Half an hour should do it.
Then you boil it in water (with a pinch of salt) until it’s cooked. Most people say that you should cook the chana dal until it’s cooked but holds its shape. I cooked mine a little bit longer, till it was soft enough to mush with your fingers with no effort. And you know what? Makes for a super crisp roasted lentil. The kinda crunch that doesn’t hurt your teeth, but just glides in like a potato chip.
Stir in the oil and seasoning and bake for about half hour until golden brown! You are done!