Wash whole Masoor dal and soak in water for 8 hours.
Remove all water from the whole Masoor dal, keep dal on a dry thick cotton cloth or towel for 10 minutes, spread out evenly so that all the water is removed.
Pour oil in a frying pan(kadhai) and heat for frying, heat oil on a high flame. After the oil is well heated and smoke comes from it put dal in hot oil. Fry till dal becomes crispy then ptake out. Fry the remaining dal in the same manner.
The dal to be fried is wet so when it is put in water the temperature of water decreases instantly, so the flame has to be very high. If oil is not very hot then dal becomes hard instead of Namkeen and crispy.
Fry dal till it turns crispy(press dal with your fingers to check if it's hard). Take out the dal and keep in a strainer in a utensil or keep it on a paper napkin to remove excess oil.
Add the fine powder of spices to the dal. The spice have to finely crushed. Once dal cools off fill it in an air-tight container. Whenever you feel like take out Chatpati Chana dal and eat. This dal can be eaten for months...