Oh my God!!!!!!! When I ate this it took me back to Peshawar, Pakistan where my in laws lives. I really miss that place and being around my family even though we had a big tragedy that some very sweet family members had passed away.
This snack is one of Peshawar’s street food at its finest. No one made it in front of me. I just know by instinct which spices are used etc. by taste alone.
I used 1 handful of moong ki dal which are yellow lentils or shall I say mung beans. Chana ki dal are the big yellow lentils also known as Bangal gram to some, masoor ki dal which are the orange lentils that is used in most Indian, Pakistani, Turkish, Arab dishes, and Ethiopian use them in making misr wat which is their lentil stew and there is toor dal also called arar they are used in a lot of sambar and rasam dishes in the south of India and are very nourishing. Don’t laugh even if you want to lol, they even make you have gas on occasion.
Now with my handful of dal what I wanted to use, I washed it and then let it soak for 4 hours to overnight. I drained the my dal of choice what I wanted in this case again it is moong ki dal. I used a big strainer to drain my dal and let it sit for couple of hours.
At this point it is ok to start frying when it is nice and dry. I added 1 cooking spoon of vegetable oil to my cast iron skillet you can use whichever type of skillet you have. I added 1 pinch each of fennel and cumin seeds and I stirred it. I added 1 pinch each of red chili, hing and black salt. I broke off a tiny piece of amchur which is dried mango and ground to powder in my mortar and pestle. I stirred and shut off my stove. The stove has to be on medium heat while making this and you have to keep a constant eye on it.
It is yummy when it is finished and it is nostalgia when I eat these yummy things.
So Peshawar street food is not a secret anymore and I am having fun with my blog exposing this tasty secret and it is a gem most truly. You can make this and eat this while watching Netflix, Just a thought. lol 😀
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