Dal-bhaja
Ingredients
Directions
Soak the husked pulses of grams in water for 2 to 3 hours.
Heat ghee or oil in a pan over gentle heat.
Add the moistened pulses, coarse sea salt, and powdered chillies.
Fry while stirring continuously until the pulses are brittle.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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