In a mixing bowl, add chana dal, adequate water, baking soda and mix.

Soak dal for 5-8 hours or overnight so that we get a soft and crispy texture after deep-fried.

Once soaked, discard saltwater and transfer dal over a clean cloth and let them dry.

If you hurry we can even place the above cloth under a fan and dry it.

Meanwhile, heat oil and bring it to optimum temperature and maintain flame at medium.

Place steel net lader in oil and put chana dal in small batches.

Adding dal in small batches helps us to regulate oil foam, if needed raise lader from oil and dip again.

Deep fry dal till foam disappears and chana dal turns crisp and gives cracking sound when lader is shaken.

Drain excess oil and transfer chana dal namkeen recipe over a kitchen towel.

Now let’s prepare spice powder for the Fried Chana dal Recipe.

In a small mixing bowl add coriander powder, garam masala powder, chat masala powder, iodine salt, rock salt and Kashmiri red chilli powder.

Sprinkle above spice powder over chana dal namkeen recipe while it's hot so that dal absorb spice powder.