Chana Dal Namkeen – Dalmoth Namakeen recipe

    dal-k-namkeen

    Chana Dal Namkeen – Dalmoth Namakeen recipe

    Dal Namkeen is a traditional Indian dry snack. It is also known as Dalmoth in some parts of India. This quick and easy recipe of Dal namkeen is made of fried lentils. 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.
    Here is a quick and easy recipe of Dal Namkeen with step by step pictures and detailed method of preparation. Serve these crispy and spicy dalmoth and chana dal namkeen along with piping hot cup of tea or coffee and make your snack time more fun.

    Direction:

    Getting Ready :

    Wash 2 times and then soak 1 cup chana dal and 1 cup black masoor dal in different bowl with ½ tsp baking soda mixed into it. Soak well for 5 to 6 hours.Once soaked well drain the water from it, wash again and drain the water using a sieve and pat dry it using a cloth.

    dal namkeenMaking :

    Take oil in a pan, turn on the flame and heat it. Once the oil is hot enough and smoke is rising from it then Pour some dal into oil to fry and stir it. When the foam from the oil has settled and dal is floating above the oil.

    dal namkeen

    The chana dal is fried and ready. Sieve it out. for that take a deep sieve and a normal slotted ladle used for frying pooris, Lift the dal with a deep slotted ladle and place it in a deep sieve so the oil will drain back to the wok.

    dal namkeen

    Take a sieve again and place a bowl below it, Place the fried dals in the sieve, so that the extra oil goes into the bowl, Likewise fry all of the dal.

    dal namkeen

    To fry the Masoor dal, pour it in the oil to fry . See if it it floating above the oil and the bubbles have settled. Sieve it the same as the chana dal so that the extra oil drains out. Then take it out the same way.

    dal namkeen

    Dal is crispy. Now add masala to it. Take ½ tsp salt, 1/2tsp black salt, ½ tsp dry mango powder, ½ tsp black pepper powder, ½ tsp red chili powder, and ½ tsp roasted cumin powder. Mix all well. Once the Masala is mixed and ready, Mix half of the spices in each of the dal and mix it well.

    dal namkeenServing:

    Tempting and crunchy Dal namkeen is ready now. You can surely relish it anytime to satisfy your hunger pangs. Both kids and adults will relish eating it. Team it up with a hot cup of tea or simply munch over it. This dal namkeen is a delight anyway. When the namkeen cools down completely, store it in a container and eat it for 2 months.

    dal namkeenSuggestion:

    • If you wish you can spread the dals over a cotton cloth for half an hour or so. The cloth will soak the water from it and the dals dry up and don’t stick to each other and are ready to be fried.
    • If you are making dals you can adjust the spices as according to your taste.
    • If you want too spicy dal, you can add more red chili powder to it.
    • If you want the dal to be less spicy you can skip the red chilli powder and use black pepper powder in it
    • You can prepare the masala as according to your taste,
    • But be a little cautious that when you soak the dals you need to put baking soda into it,
      If you don’t add baking soda to it, the dal will be hard.
    • Take dal out from the soda water, wash it once or twice, drain the water, pat dry it with a cloth, and ready it for frying.
    • To fry the dals make sure you take deep wok and the oil in the wok should be a bit less than half the wok. because when the oil is put to fry, it rises up. If the wok is small or if it is too filled with oil then the oil will spill out, take care of it.
    • The oil should be very hot on then pour the dal into it
    • You can prepare moong dal same as chana dal and masoor dal.
    Chana Dal Namkeen - Dalmoth Namakeen recipe dal-k-namkeen
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Soaked Black Masoor Dal – 1 cup ( 200 grams)
    • Soaked Chana Dal- 1 cup (200 grams)
    • Black pepper powder- ½ tsp
    • Red chilli powder- ½ tsp
    • Dry Mango powder- ½ tsp
    • Black salt- ½ tsp
    • Roasted Cumin Powder- ½ tsp
    • salt- ½ tsp
    • Oil – for frying
    Instructions
    1. Wash 2 times and then soak 1 cup chana dal and 1 cup black masoor dal in different bowl with ½ tsp baking soda mixed into it. Soak well for 5 to 6 hours.Once soaked well drain the water from it, wash again and drain the water using a sieve and pat dry it using a cloth.
    2. Take oil in a pan, turn on the flame and heat it. Once the oil is hot enough and smoke is rising from it then Pour some dal into oil to fry and stir it. When the foam from the oil has settled and dal is floating above the oil.
    3. The chana dal is fried and ready. Sieve it out. for that take a deep sieve and a normal slotted ladle used for frying pooris, Lift the dal with a deep slotted ladle and place it in a deep sieve so the oil will drain back to the wok,
    4. Take a sieve again and place a bowl below it, Place the fried dals in the sieve, so that the extra oil goes into the bowl, Likewise fry all of the dal,
    5. To fry the Masoor dal, pour it in the oil to fry . See if it it floating above the oil and the bubbles have settled. Sieve it the same as the chana dal so that the extra oil drains out. Then take it out the same way.
    6. Dal is crispy. Now add masala to it. Take ½ tsp salt, ½tsp black salt, ½ tsp dry mango powder, ½ tsp black pepper powder, ½ tsp red chili powder, and ½ tsp roasted cumin powder. Mix all well. Once the Masala is mixed and ready, Mix half of the spices in each of the dal and mix it well.
    7. Tempting and crunchy Dal namkeen is ready now. You can surely relish it anytime to satisfy your hunger pangs. Both kids and adults will relish eating it. Team it up with a hot cup of tea or simply munch over it. This dal namkeen is a delight anyway. When the namkeen cools down completely, store it in a container and eat it for 2 months.

     

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