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a hand holding a jar filled with Crispy Vegan Split Peas with kasoori methi, paprika and himalayan salt in the background

Crispy Vegan Split Peas or Masaledar Chana Dal

A delicious snack that takes just minutes to make and one that can be enjoyed anytime of the day. Relish this addictive crispy crunchy Chana Dal/split pea snack guilt-free.
Course Side Dish, Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 5 hours
Total Time 25 minutes


  • 1 cup split peas/chana dal
  • 1 tbsp Mazola┬« Corn Oil
  • 2 tbsp kasoori methi/dried fenugreek
  • 2 tbsp dried cilantro
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp mixed herbs
  • 1/2 tbsp roasted cumin powder
  • Himalayan rock salt as required


  • You need (lots of) split peas/Chana Dal for this recipe. You should be able to get this from your nearby Indian grocery store. Wash and soak them for 4-5 hours at least. Drain the water, pat them dry using a kitchen towel and spread them out on a plate to speed up the drying. You need the lentils to be thoroughly dry before we begin the cooking. Add Mazola┬« Corn Oil to a wok and once it is hot enough, add all the seasonings like Himalayan rock salt, garlic powder, onion powder, paprika, mixed herbs, crushed Kasoori Methi (dried fenugreek), dried Cilantro and roasted cumin powder. Fry them all together for 15-20 seconds and then add the split peas or Chana Dal. Give it all a good mix stir cook it on medium flame.
  • Keep tossing them frequently until they turn golden in color and get a crunchy texture. This could take 8-10 minutes. Do not burn the lentils. Once done, take it off the flame and transfer to an airtight container. Crispy Vegan Split Peas or Masaledar Chana Dal are ready!