Moong Dal Namkeen - Salted Crunchy Fried Moong Dal Snack

A simple and quick recipe tutorial will teach you how to make Moong Dal Namkeen | Salted Crunchy Fried Moong Dal Snack. This festive moong dal namkeen is lavishly seasoned with salt and pepper on each spoonful. To make this namkeen irresistible, all that is required is a simple salt and pepper flavour to bring out the crunch and crisp in the fried moong dal.

Every single fried lentil or dal piece is wonderfully crispy and crunchy. Simply said, it is beyond perfect!

At snack time, enjoy this crispy and spicily flavoured Moong Dal Namkeen/Salted Crunchy Fried Moong Dal Snack coupled with a steaming cup of tea or coffee. Alternatively, savour a bowlful of delicious namkeen while sipping a glass of sweet white wine and watching your preferred movie. This snack is a wonderful substitute for salted peanuts.

Moong Dal Namkeen: What is it?

Lunar Dal Namkeen, also known as Dhuli Moong Dal or **Moong ka Mogar**, is a fried food that is crisp and crunchy and prepared with yellow split green gramme. In India, the word for snacks is often used as namkeen.

What other names are used for moong dal namkeen?

These names for moong dal or mung dal namkeen are also common:

  • Moong Mogar Namkeen
  • Namkeen Moong
  • Dhuli Moong Dal Namkeen

We receive one of two varieties of this Moong Dal Namkeen in the packages we purchase from stores:

  • Moong Dal Namkeen Masala 
  • Salted Moong Dal Namkeen

What distinguishes Masala Moong Dal Namkeen from Salted Moong Dal Namkeen?

Both namkeens are prepared using the same basic method. The seasoning is the only thing that differs. Masala namkeen contains additional spices, while salted namkeen merely includes salt or pepper as flavouring.

How are Salted Moong Dal Namkeen prepared?

Soaking the dal is the first step in making salted moong dal namkeen. Rinsing and air drying are the next steps. The deep-frying and salting of the fried dal is the third and last phase. DONE!

How is Moong Dal Masala Namkeen prepared?

All the processes up to frying are the same as for creating salted moong dal namkeen while making masala moong dal namkeen. However, you can use a dry spice mixture composed with salt, black salt, black pepper powder, red chilli powder, chaat masala, and amchoor powder for seasoning in the Masala form of Namkeen instead of salt. To this spice mixture, you can also add some crispy deep-fried green chilies and some crispy deep-fried coriander leaves.

Moong Dal Namkeen's past

For many years, local sellers and other factories in India have sold moong dal namkeen. But Haldiram's is the only brand that is currently popular for this moong dal namkeen. I vividly remember eating this namkeen as a child as an evening snack with some pink milk after ripping open the namkeen packets (Chilled milk with rose syrup).

When I say that my mother always believed that these store-bought branded Namkeen Recipes couldn't be made at home nowadays, I'm not talking about many decades back. She and many of her acquaintances have long believed that Haldiram's uses hidden substances that we are unaware of.

At the time, I never dreamed that after 20 years, I would be able to prepare this Moong Dal Namkeen at home with such ease and accuracy.

How long can Moong Dal Namkeen be kept?

]When prepared in a large batch, moong dal namkeen can be kept for up to 3 months in a clean, airtight jar.

Is namkeen made from moong dal healthy?

Yes, that is because "Moong Dal" is a superfood. It is very simple to digest and light on the stomach to eat moong dal. Iron, protein, fibre, vitamins, and minerals are all present in good amounts. Additionally, it aids with weight loss. Additionally, it lowers blood pressure. The only drawback might be that because it's fried, you can't eat it every day. However, there is a suitable substitute. To make a healthier version, bake them.

How are Moong Dal Namkeens baked?

In order to make baked moong dal namkeen, the moong dal must first be rinsed, followed by soaking, another rinse, and air drying.

Then, the dal that has been soaked is seasoned with oil, salt, and pepper, and roasted till golden in the preheated oven. The cooked moong dal is then well seasoned once again with additional salt and pepper. The shelf life of baked moong dal namkeen is up to ten days.

Important hints, tips, or modifications for creating the best possible moong dal namkeen include:

  1. Moong dal must be soaked for at least 4-5 hours, preferably longer. Every time I soak moong dal overnight, it produces excellent results and swells up well.
  2. To completely dry the moong dal out, use the air. If there is any moisture left, the dal may spatter in the oil when it is being fried. They won't also get crisp.
  3. When some baking soda is added while the dal is soaking, the dal becomes wonderfully crispy and has the proper texture. Therefore, I advise using it in this recipe.
  4. A deep-fried snack is called moong dal namkeen. Moong dal namkeen can, however, be baked and air-fried rather than deep-fried.  The same recipe can be used to air fry moong dal namkeen; however, the manufacturer's instructions must be followed.
  5. Use a steel strainer to fry moong dal whenever possible. This would make removing the fried moong dal from the hot oil simpler.
  6. When kept at room temperature and kept in an airtight container, moong dal namkeen keeps fresh for months.
  7. When the dal is only slightly heated, season it. It would absorb the tastes excellently in this manner.
  8. I used the seasoning to make salted moong dal namkeen. I have also shared the recipe of spice for preparing Haldirams style masala moong dal namkeen in the recipe box on this page.

Moong Dal Namkeen - Salted Crunchy Fried Moong Dal Snack (Step-by-step visual instructions) (Step-by-step photo instructions)

  1. Rinse 1/2 cup of the lentils at least three or four times.
  2. Moong dal should be soaked in a big dish with 2 cups of water, 1/4 teaspoon baking soda, and other ingredients. (The goal is to totally submerge the dal in the liquids. When necessary, add extra water. About 1-2 inches of the liquid should be above the moong dal.)
  3. Once soaked well, drain the excess water from it, rinse again with the clean water using a strainer / sieve. Shake off the excess water
  4. Give it a minimum 5- to 6-hour soak, or overnight.
  5. To pat-dry this dal, spread it out in a single layer on a muslin towel.
  6. Allow it to air dry in the shade for at least 30 to 60 minutes. When you fried moong dal, there shouldn't be any moisture, so make sure they are as dry as you can.

Fry Moong Dal Namkeen as follows:

  1. In a deep pan, heat vegetable or frying oil over medium heat right now. 
  2. In tiny batches, fry the moong dal in a steel strainer. Continue stirring the dal occasionally to keep it from sticking. 
  3. On medium heat, deep fried moong dal for 7-8 minutes, or until it becomes crisp. 
  4. To drain any extra oil, place the fried moong dal onto some absorbent paper. 
  5. When the dal is only just warm, add the specified spices and combine well. Moong dal namkeen should be totally cooled and kept in an airtight container. 
  6. Serve hot rose masala chai or cafe mocha with moong dal namkeen

Moong dal namkeen to be baked:

  1. Set the oven's temperature to 400°F/200°C. Use foil or parchment paper to line a baking pan. 
  2. The soaked moong dal should be combined with 2 tablespoons of oil and some salt. 
  3. Spread the moong dal evenly so that it fills the baking tray as planned in a single layer. 
  4. In the preheated oven, bake for 25 to 30 minutes, or until gently browned. Stir continuously every 10 to 12 minutes. After 15–18 minutes, keep a vigilant look out for any burning. 
  5. After baking the moong dal, turn off the oven and allow it to cool for 8 to 10 minutes. Remove it from the oven. 
  6. Stir well after adding 1 teaspoon of olive oil and the seasonings of your choice.
  7. Before putting the dal in an airtight container, let it cool fully. Up to a week could pass during this.

Notes

  1. It is essential to soak moong dal for at least 4-5 hours, if not longer. Moong dal always swells up nicely and produces excellent results when I soak it overnight. 
  2. To get rid of all the moisture, let the moong dal air dry. If there is any moisture left, the dal may sputter while cooking. They won't become crisp either. 
  3. Dal is made completely crispy and given the desired texture by adding some baking soda while it is soaking. Therefore, I suggest using it into this dish. 
  4. An fried snack is moong dal namkeen. However, you can bake and air fry moong dal namkeen as alternatives to deep frying.
  5. The same recipe can be used to air fry moong dal namkeen; however, the manufacturer's instructions must be followed. 
  6. Use a steel strainer to fry moong dal whenever possible. This would make removing the fried moong dal from the hot oil simpler. 
  7. When kept at room temperature and kept in an airtight container, moong dal namkeen keeps fresh for months. 
  8. When the dal is only slightly heated, season it. It would absorb the tastes excellently in this manner. 
  9. I used the seasoning to make salted moong dal namkeen. In the recipe box on this page, I've also provided the seasoning recipe for creating masala moong dal namkeen in the Haldirams manner.
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