Channa Ki Dhal (indian) Savoury Split Peas

Ingredients	Quantity
Yellow split peas	1 pounds
Baking soda	1 tbsp
Oil	for deep frying
Garam masala	1 tsp
Ground chilli peppers	½ tsp
Salt	2 tsp
Amchur (dried mango) powder - optional	½ tsp

Wash the split peas in two or three changes of water and soak overnight or at least 12 hours in cold water to cover in which the baking soda has been dissolved. Drain, rinse in fresh water and drain again, first in a colander and then on paper towels, until the split peas are dry. Heat oil in a deep pan and fry about half cup of the peas at a time. The oil should not be so hot that it burns the peas, nor should it be too cool or they will be very oil. Fry on medium heat until peas are golden. Lift out peas on a perforated spoon, drain on absorbent paper. When all peas are cooked and drained, make a mixture of the spices and salt and toss the peas in it. Leave until quite cold, then store in an airtight container. Author's note: Serve these as a tasty nibble with drinks, or store them airtight for a snack at any time.