Fried Moong Dal Recipe | Haldiram Moong Dal Namkeen with step by step pics and a short YOUTUBE video. If you like my video, please Like it, Share it and don’t forget to subscribe to my channel. The key secret of getting perfect Haldirams style Namkeen is, ensure to soak the moong dal for a minimum time of 5 to 6 hours in baking soda and dry it completely. It is so simple to prepare and far better than the readymade ones in hygiene and preservative-free too. I have already shared Chana Dal Namkeen and 100+ LockDown Recipes with video, please check it may help you all a lot.
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Moong Dal Fry Namkeen
Fried Moong Dal Recipe | Haldiram Moong Dal Namkeen is so simple to prepare and far better than the readymade ones in hygiene and preservative-free too.
- 2 Cups Moong Dal
- 3 Cups Water
- Salt As Required
- Oil For Deep Frying
- Rinse the Moong dal 3 to 4 times well. Then soak it in 3 cups of water with 1/2 tsp of baking soda for 5 to 6 hours.
- After 6 hours, drain the water completely from the moong dal. Then, spread the moong dal in a cotton or muslin cloth. Air-dry it for 30 to 40 minutes and ensure there is no moisture, else the dal splutters while frying. Heat oil in a pan, then place a metal strainer over the oil and add little moong dal (you can fry it directly too, but using a metal strainer helps the frying easily)
- Fry it for 5 to 6 minutes in medium to high flame, till the bubbling sound reduce and the dal should turn golden colour on both sides.
- Drain it in a kitchen towel. Then, place another tissue over the fried dal and slightly press it, to remove the excess oil.
To a mixing bowl, add the fried dal. When the dal is warm itself, add required salt and mix well. Once it cools down, store in an airtight container.
Do try this Fried Moong Dal Recipe in your home during this lockdown time.
Recipe Video
Tips for Fried Moong Dal Recipe
- Soak the moong dal properly for a minimum time of 5 to 6 hours, else it will be hard after frying.
- Addition of baking soda when soaking the dal is a must, to get the right crunchiness, after frying.
- Instead of water, milk can be used to soak the dal, along with baking soda.
- Ensure the dal is air-dried without any moisture, otherwise, it splutters when frying and turns soggy too.
- If you have a metal strainer in hand, use it for frying the dal, to make the work easier.
- For a slightly tangy taste, use citric acid powder. But it can be replaced with Amchoor / Dry Mango Powder too.
- Also, add the salt to the dal when it is warm itself, so the powders get coated well.
- This Haldiram Moong Dal Namkeen stays good for 45 days, when stored in an airtight, clean and dry container.
- For Baking:
- Preheat the oven for 10 minutes at 200c and line the baking tray with a parchment paper.
- Then toss the dried chana dal with salt and 1.5 tbsp of oil.
- Bake for 30 to 40 minutes, by constant stirring in the middle for every 10 minutes. Allow it cool and store in an airtight container.
Haldiram Moong Dal Namkeen
Method for Moong Dal Namkeen
2. After 6 hours, drain the water completely from the moong dal. Then, spread the moong dal in a cotton or muslin cloth. Air-dry it for 30 to 40 minutes and ensure there is no moisture, else the dal splutters while frying. Heat oil in a pan, then place a metal strainer over the oil and add little moong dal (you can fry it directly too, but using a metal strainer helps the frying easily)
3. Fry it for 5 to 6 minutes in medium to high flame, till the bubbling sound reduce and the dal should turn golden colour on both sides.
4. Drain it in a kitchen towel. Then, place another tissue over the fried dal and slightly press it, to remove the excess oil.
5. To a mixing bowl, add the fried dal. When the dal is warm itself, add required salt and mix well. Once it cools down store in an airtight container.
Fried Moong Dal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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