Ingredients
Senaga pappu / Bengal gram / Channa dal – ½ kg
Cashew nuts – 25 gms
Red chilli powder or
Pepper powder – 2 tbsps or to taste
Ghee – 1tbsp
Curry leaves – 4 sprigs
Oil + ghee for frying
Salt to taste
Preparation Method
Clean and wash the bengal gram & soak overnight or you can soak in the morning and fry it in the evening.
Drain the water and spread the dal in a white cloth.
The excess water will get absorbed by the cloth.
Meanwhile heat the oil+ghee (or only ghee) in a deep frying pan.
Take a handful of dal and put in the oil.
Fry, till the dal comes up in the oil and frying sound fades off.
Remove the dal from oil & spread it in a tissue paper.
Repeat the same process for the remaining dals also.
Heat ghee in a pan and fry the cashew nuts & curry leaves.
Sprinkle the chilli powder or pepper powder and salt.
Mix well along with the cashew nuts & curry leaves.
Serve as a snack along with tea/coffee.
