Masoor dal Chips

 Ingredients

1 cup split red lentils/ masoor dal rinsed and drained

2 cups water or less

2 tbsp vegetable oil

Salt to taste

green chilies 2-3 as per taste broken into pieces

ginger chopped 1/2 tsp optional

ajwain 1 tsp

hing little

  

Preparations Rinse the lentils well. Soak them in 2 cups of water for 3-4 hours. If you're short on time, use boiling water to reduce the soak time to just 15-20 minutes. Add the soaked lentils (along with any remaining water), vegetable oil, green chilies, ginger and salt to a blender or food processor. Blend on high speed until the mixture is completely smooth and slightly frothy. Scrape down the sides as needed. Heat a heavy pan/ kadai or griddle over medium heat. Pour in the batter and let it slowly bubble on medium-low heat while stirring to prevent clumping.  Once the batter becomes glossy, thick, and jelly-like, transfer it into a greased mold or a shallow dish. Cover and refrigerate for at least 4-5 hours or overnight until fully set. Preheat your oven to 350°F (175°C). Once set, remove the lentil block from the fridge and slice it into chip-sized pieces. Arrange the pieces in a single layer on a parchment-lined baking sheet Lightly brush or spray with oil. Bake for 15-20 minutes, then flip and bake for another 15 minutes or until the edges turn golden brown (the time could vary depending on your oven). Let the chips cool completely for maximum crunch. Store them in an airtight container. It is a healthy protein rich snack to munch with tea/ coffee. 

 Note- you may use pepper powder instead of green chilies, I prefer green chilies, as they've Vitamin C. You can use jeera instead of ajwain or can add some saunf to the ground batter and mix, along with hing.

Those who like curry leaves/ mint leaves, you can finely chop and add to the batter before setting it, add some sesame seeds to make it rich in calcium ! 

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