Your daily source of delicious protien, sans blood and sinews :-)
Mushur daal, split red lentils.
Red onions--peeled and chopped.
Other optional spices (roasted cinnamon, dry-ground; corinader+cumin; allspice)
Wash the lentils thoroughly under a running tap. Soak the daal in room-temp water for at least 30 minutes, preferably a hour. Drain after, and put the daal in a food processor/mixie. Top with with chopped red onions and chilies, a teaspoon of salt and about two tablespoons of sugar (unless you don't want the sweet undertone, in which case moderate, but use at least half a teaspoon for flavouring). Make a fairly smooth paste.
Scoop the paste out into a bowl. Mix the optional spices in. Some people add more chopped green chilies and diced red onions at this stage, for the crunchy in-my-mouth feeling. Heat oil in a wok. Deep fry the batter in batches of large teardrops on a medium to high flame.
Drain with a chhyanta or on kitchen towels/tissues. Serve with pickles or chutney. We also eat it with rice and daal, or with rice and mustard oil, with a green chilli on the side. But it can also be served as an accompaniment to tea, or stored for a week or so to just to munch on. If at any time you think the crispness is waning, put it in the oven/toaster-oven for a minute, and it'll be crisp again :-)