First, in a large bowl, green peas, soda,  salt, and water; soak for 8 hours. Soda helps to soak the peas well and turns the matar soft when frying

Drain off the water and spread it on a clean cloth to dry completely

deep fry in hot oil, stirring continuously

The dal will turn crunchy. You can hear a crunchy sound while stirring

Drain off the namkeen over kitchen paper to remove excess oil

When the namkeen is still hot, add seasoning

Mix well, making sure all the spices are well combined

Finally, HALIDRAM’S STYLE MATAR NAMKEEN is ready