Spicy Dal Namkeen (Chana Dal Moth) is another deep-fried tasty and one of the most popular tea time snacks in India.
It can be easily prepared at home and stored for a long period of time as they have a longer shelf life. This spicy and savory snack can be served to guests or can be munched on anytime, everyone will love it.
It is a priceless, intensely satisfying experience to pop some of this into your mouth before you sip your hot tea or coffee. Don’t miss it!
Ingredients for making Chana Dal Moth or Chana Dal Namkeen
- Bengal Gram – 1 big cup soaked for 6 hours
- Peanuts – 1/2 big cup
- Salt as per taste
- Black rock salt – as per taste
- Red Chilli Powder – as per taste
- Mustard Oil – as per requirement
Procedure for making Chana Dal Moth or Chana Dal Namkeen:
– Wash the Bengal Gram well with plain water and the transfer it to vessel containing clean water.
– Add 1 tea spoon baking soda to it and soak the Bengal Gram in water for 6 hours.
– After 6 hours strain off the water in which the Bengal Gram was soaked and wash it again with clean water.
– Spread the soaked Bengal gram over a clean kitchen towel and allow it to dry nicely, so that there is no moisture left in the gram.
– Now heat some mustard oil in thick based kadhai and lower the flame when the oil is nicely heated. Also Read: Here’s How To Make Cheese Corn Samosa
– Then after 1-2 minutes add peanuts to the hot oil and allow them to fry until they become crispy. Stir continuously and carefully, so as to avoid the peanuts from turning black. Peanuts should be fried over low flame and slowly so that become beautiful red in color and crispy. If they are fried over high flame they will become black and shall remain raw from inside.
– Remove the fried peanuts to a plate covered with tissue paper.
– Now add a handful of soaked Bengal Gram to the same oil, continue to stir and increase the flame.
– The Bengal Gram will begin to fry as soon it is put in hot oil. As soon as, the Bengal Gram is fried and begins to float in the oil, remove it from the oil with the help of a perforated ladle to a plate covered with tissue paper. (Kindly remember to fry the Bengal Gram over high flame only and stir continuously while frying them. Also, as soon as the Bengal Gram is fried and begins to float in the oil, remove it from the hot oil to a plate. Otherwise the Bengal Gram grains will become hard to chew and turn black in color.) Fry the remaining soaked Bengal gram in the same manner. Also Read: Delicious And Crunchy Indian Fried Masala Chana Recipe!
– Now transfer the fried peanuts to a big plate and add the fried bengal Gram to it.
– Add normal salt, black-rock salt and red chilli powder to it. Mix the ingredients well with hands.
– The Chana Dal Moth or Chana Dal Namkeen is now ready for munching with a hot cup of tea. You can make Chana Dal Moth or Chana Dal Namkeen is larger quantity and store it in air-tight containers after cooling it, to be used over a weeks.
– Soak chana dal for at least 6 hours and air dry to remove all moisture. Dal might splutter in the oil while frying if there is any moisture left. Also, they won’t turn crisp.
– Don’t skip the milk while soaking the chana dal. The addition of milk gives the right kind of crisp and crunch to the dal and it won’t turn chewy.
– Adding baking soda is also must for this recipe.
– If you are vegan, you can replace whole milk with almond milk or cashew milk.
– The citric acid powder is another key ingredient of this chana dal namkeen recipe. However, if you can’t find citric acid crystals where you live, then you can also use amchoor powder.
– Instead of deep frying, you can bake and air fry Chana dal namkeen.
– For air frying, follow the same recipe and instead of deep frying, air-fry them according to the manufacturer’s instructions.
– Always try to fry chana dal using a steel strainer. This way it would be easier to take out the fried chana dal from hot oil.
– Chana dal namkeen stays fresh for months when stored in airtight container at a room temperature.
– Add all the spices to dal when they are slightly warm, this way they would absorb the flavors nicely.
– The seasoning I used is a must for this recipe if you want it to look and taste similar to Haldirams or Bikaji packets. But if you prefer it any other way, you are free to add any other seasoning of your choice.
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