Moong / Channa / Dal Moth Namkeen

Everybody likes Namkeen. The recipes for Moong, Channa, Dal Moth are almost same. Only frying time differs according to the size of the dal. If size is big it will take more time to fry. 

 

 

 

 

Ingredients:

 

Moong/ Channa/ Masoor dal --------------------- 1 cup

Oil ---------------------------------------------------- to fry

 

Masala:

 

Salt --------------------------------------------------- 1/4 tsp

Black Salt ------------------------------------------- 1/4 tsp

Black pepper powder ------------------------------ 1/2 tsp

Chat masala ----------------------------------------- 1/2 tsp

 

 

Soak the dal overnight or for 4-5 hrs. Wash and drain well. Spread dal on a towel evenly so that all the moisture will be soaked by it.

 

  

 

 

This is how dal will look like now.

 

 

 

Heat Oil in a kadahi/ Pan. Oil should be very hot - it should be heated to the point so that you will start to see fumes coming out of it.  Add dal in it.  Keep the stove flame high as it needs to be fried at a high temperature, else dal will get hard. When dal starts to come up on the surface of the oil, it means frying is (almost) done. To check that it is crispy and well cooked, see if it will easily break just with a little pressure of fingers. Fry a little more if it is still soft. Once done, take dal out of the oil and keep it in a colander to drain the extra oil.

 

 

Then transfer dal from colander to paper napkin for it to absorb all the extra oil.  Let it cool.

 

 

 

Now add the masala and store it in an air tight jar. This will remain good at least for a month. But if you have kids a month :) is a very long time.