Prepped them earlier this month - soaking white lentils (urad dal), which were spiced and ground to a paste, then dished up into teaspoon sized droplets for drying. The Indian sun may be quicker - these took nearly 3 days in the warming oven of the rayburn - but they should keep for around a year.
Today they went into a chicken curry - most recipes said to deep fry them first before putting them into a sauce, but these went straight in - after around 2 hours they were just tender, so maybe the frying would have helped . . .
Tasty but a bit of a faff!
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