Dal Moth Namkeen Recipe | easy homemade dalmoth namkeen – easy and quick snack recipe prepared using whole masoor dal
Dal moth namkeen is an easy-to-make and quick snack recipe. Whole masoor dal has to be soaked for 8-10 hours; this is the only pre-preparation that has to be done for this recipe. You can even soak it overnight. Rest of the procedure is pretty simple. We just need to fry masoor dal and season it with some basic spices – That’s it & our snack is ready.
We have added melon seeds (magaj seeds). If you want, you may even omit adding them. We have also added thin sev or may also call it nylon sev. You can adjust spices as per your taste.
If you are looking for more snacks recipes, do try these –
Crispy Methi Puri
Chana Dal Namkeen
Dry Fruit Kachori
Crispy Baked Cheese Sticks
Poha Chivda
Raw Banana Chivda
Farsi Puri
Sweet Potato Chips
Dal Moth Namkeen Recipe
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Ingredients (1 cup = 240 ml)
For Soaking Dal
- 200 grams whole masoor dal (about 1 cup)
- pinch of turmeric powder/haldi
- pinch of salt
- pinch of baking soda
- water to soak dal
Spice Powders
- ½ teaspoon red chilli powder
- ½ teaspoon chaat masala
- ¼ teaspoon black pepper powder
- ¼ teaspoon cumin seeds/jeera powder
- ¼ teaspoon dry mango powder/amchur
- ¼ teaspoon asafoetida/hing
- ¼ teaspoon black salt/kala namak
- salt to taste
Other Ingredients
- 1-2 tablespoon melon seeds/ magaj seeds
- nylon sev/thin sev (about 1 cup or as required)
- oil - to fry
Instructions
- Soak whole masoor dal in enough water along with pinch of turmeric powder, pinch of salt, pinch of baking soda. Soak for 8-10 hours.
- Remove all water from the dal and wash thoroughly. Drain and spread dal on a kitchen towel for 15-20 minutes. so that all the moisture is absorbed.
- Heat oil in a pan. Once the oil becomes hot, reduce the flame to medium and add a batch of dal into the oil. Do not overcrowd the oil and fry in batches. Stir in-between so that they don’t stick together.
- You will know that the dal is fried, when bubbles in the oil will disappear and dal will float on the surface.
- Remove and drain them on an absorbent paper to soak excess oil. You can also take out the dal on a fine sieve.
- In the same manner, fry melon seeds.
- Take fried dal and melon seeds in a bowl and add sev and all the dry spices – chaat masala, red chilli powder, black pepper powder, jeera powder, amchur, hing, black salt and salt. Mix well.
- Once completely cooled, store in an air tight container.
Video
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