Soaked Lentils

Blended Lentils

Chop Onions, and Chilies

Chop Cilantro

Mix Onions, Cilantro and Chilies with Lentil

Heat Canola Oil over Medium High Heat

Deep Fry over Medium Heat

Remove from Frying Pan when Peaji is Golden Brown



Prep Time: 2 Hours
Cook Time: 10 mins
Serves: 8


  • 1 Cup Masoor Daal (Lentils)
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Turmeric Powder or Small Piece of Raw Turmeric
  • 2 Tbsp. Water
  • 1-1/2 Medium Onion (Sliced)
  • 20 Stalks of Cilantro (Chopped)
  • 3 Green or Red Chilies (Chopped)
  • 3 Cups Canola Oil


  1. Thorougly Wash Lentils at least 3 or 4 times and Soak for about 2 Hours
  2. Remove Excess Water from Lentils, Add Salt, Turmeric, Water and Blend for about 2 to 4 Minutes
  3. Slice Onions, Cilantro, and Chilies
  4. Pour Lentil Mixture into a Medium Bowl, and Mix with Onions, Cilantro, and Chilies
  5. In a Large Frying Pan or Wok, Add Canola Oil and Heat over Medium High Heat for about 4 to 5 Minutes, unitl Oil is Hot
  6. Add a Spoon of Lentil Mixture to Frying Pan and Cook over Medium Heat for about 2 Minutes or until Golden Brown; Turning individual Peaji's every 30 Seconds or so
  7. Remove from Oil and Place on Paper Towel to Remove Excess Oil
  8. Serve as Appetizer Plain or with Ketchup, or Mint Chutney

This recipe will make about 16 Peaji's total; You can also Omit the Chilies from the Recipe if you Prefer

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