Dalmoth

  • 100g whole green mung beans
  • 100g chana dhal (or yellow split peas)
  • 100g moth beans
  • Rice bran oil to fill a large pan or deep fat fryer to a depth of 5-6 cm

Masala for the mung beans:

  • 1/2 tsp mango powder
  • 1/4 tsp fructose
  • 1/8 tsp black pepper
  • salt to taste

Masala for the chana dhal:

  • 1/2 tsp mango powder
  • 1/4 tsp garam masala
  • salt to taste

Masala for the moth beans:

  • 1/2 tsp mango powder
  • 1/4 tsp ginger
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric
  • salt to taste

Soak all the beans in at least 5 cm of water for 12-18 hours, in three separate containers.

Rinse each set of beans thoroughly until the water runs clear (this will take longer for the chana dhal than the other two).  Drain and dry as far as possible with tea towels.  (I keep a set of three tea towels specifically for drying beans.)

Heat the oil, and while you are doing so, mix the three masalas in small containers ready for use.

When the oil is very hot, add the first lot of beans.  Fry until the froth of the oil subsides and the beans are clearly visible and sizzling (about 4-5 minutes).  Remove immediately with a fine slotted spoon, drain on paper towels for 1 minute, and transfer to a bowl.  (I find it helps to line a bowl with a couple of paper towels and just pull them out after 1 minute, leaving the beans in the bowl.)  While the beans are still warm, sprinkle on the appropriate masala and stir well.

Fry the remaining beans in the same manner.

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