Moong-Dal-Namkeen-Karth-Food-Factory

Apart from cookies, sweets, and chaat, namkeen is the food widely sold and consumed in India. It is prepared in every household during festivals, and it is also called chiwda, farsan, and khara. Namkeen is consumed daily in India, and there are almost 1000 varieties of it in India. Aloo bhujiya, bikaneri bhujiya, khatta meetha mixture, Bombay mix, moong dal, Chiwda, Ratlami Sev, Punjabi tadka, paneer bhujiya, and dal moth are some of its variants. It is sold in sweet shops and at any local snack shops, but it is also prepared at home and is very easy to make.

Namkeen is a snack, and the word namkeen means savoury or salty. All farsans are tasty, but this light snack is different from them. It is more healthy and delicious. It is prepared with yellow lentils. The lentils are first soaked into the water and then deep-fried in oil. It takes very little time to prepare.

So, follow this moong dal namkeen recipe.

Per serving contains 653 kcal

  • Carbohydrates: 243g
  • Protein: 99g
  • Fat: 310g

 

Prepare time: 5 min
Cook: 10 min
Rest time: 4 hr
Ready in: 4 hr 15 min

Ingredients

  • 1 cup moong dal
Moong-Dal-Namkeen-Karth-Food-Factory
Via: Google                                                                                                                                                    Moong Dal
  • A pinch of baking soda
  • 1/2 tsp salt

Method

Moong-Dal-Karth-Food-Factory
Via: Google                                                                                                                                        Soaked Moong Dal
  1. Firstly, in a bowl, add dal and water. Wash it properly.
  2. After that, drain the water, and in another bowl, add water, baking soda, and moong dal.
  3. Let it soak for 4 hours.
  4. After 4 hours, remove the excess water and evenly spread the dal on a cotton cloth.
  5. Now, let it dry for 30 minutes beneath the fan.
  6. After 30 minutes, in a wok add oil and heat.
  7. Now, take a strainer and add a small portion of dal into it and fry the dal.
  8. Fry it until crispy and transfer it into an absorbent paper-lined plate.
  9. Fry the next batch by following the same process.
  10. Now, add salt to the fried dal and mix well.
  11. Store it in an air-tight jar for 2-3 months.

The fried moong dal is ready to serve. Serve it with evening tea.