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Salted Crunchy Fried Moong Dal Snack

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 200 Gms


For Soaking Moong Dal:
• 1/2 Cup Moong Dal
• 1/4 Tsp Baking Soda
• Water

For Cooking Moong Dal:
• Oil For Deep Frying

For Salted Moong Dal Namkeen Seasoning:
• Salt & Pepper to Taste
For Masala Moong Dal Namkeen Seasoning:
• Salt To Taste, Or To Taste
• 1/2 Tsp Chaat Masala Powder
• 1/4 Tsp Black Salt
• 1/2 Tsp Red Chili Powder (Lal Mirch Powder), Or To Taste
• 1/2 Tsp Amchoor Powder (Dried Mango Powder)
• 1/4 Tsp Black Pepper Powder (Kali Mirch Powder)


For Soaking Moong Dal:
1. Rinse 1/2 cup moong dal at least 3-4 times.
2. Soak moong dal in a large bowl with 2 cups of water and ¼ tsp baking soda and mix everything well. (The idea is to soak the dal completely in the liquids. Add more water if needed. The liquid should be about 1-2 inch above the moong dal.)
3. Soak it for at least for 5-6 hours or overnight.
4. Once soaked well drain the excess water from it, rinse again with the clean water using a strainer/sieve. Shake off the excess water.
5. Arrange this dal on a muslin cloth in a single layer to pat dry it.
6. Let it air dry in a shade for at least 30 minutes to 1 hour. There shouldn’t be any moisture when you fry moong dal, so try to get them as dry as possible.

For Frying:
1. Now heat your vegetable/frying oil in a deep pan over medium heat.
2. Fry moong dal in a steel strainer in small batches. Keep stirring the dal occasionally, this step would prevent dal from sticking.
3. Deep Fry moong Dal on medium heat for 7-8 minutes or until it turns crisp.
4. Drain fried moong dal onto an absorbent paper to remove the excess oil.
5. Add desired spices when dal is slightly warm, and mix well.
6. Cool completely and store in an air-tight container.

For Baking:
1. Preheat the oven to 400°F / 200°C.
2. Line a baking tray with a foil or a parchment paper.
3. Add 2 Tbsp oil, some salt to the soaked moong dal and toss all the ingredients.
4. Transfer this moong dal into the prepared baking tray and spread them to arrange them in a single layer.
5. Bake for 25-30 minutes or until lightly browned in the in the preheated oven. Keep stirring every 10-12 minutes. Keep a close eye after 15-18 minutes to avoid any burning.
6. Turn off the oven and let baked moong dal cool inside the oven for 8-10 minutes. Take it out of the oven.
7. Add desired spices for seasoning with 1 tsp olive oil and stir everything well.
8. Let the dal cool completely before storing in an airtight container. This would last for up to a week.


Each and every piece of fried dal/lentil is incredibly crispy and crunchy. It’s simply Beyond perfect!!

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