Moong Dal Namkeen

Moong Dal Namkeen(1)


  • 2 cups moong dal ( soaked in water overnight and drained well )
  • 1 tbsp red chilli powder ( as per taste )
  • 1 tsp black salt
  • 1/2 tbsp salt (as per taste)
  • Oil (for deep frying)


  1. Firstly mix all masalas in a bowl .
  2. Now heat oil in a wok or kadhai.
  3. Note: Oil must be hot (not too hot) for frying dal.

  4. Now fry moong dal in batches as per size of the strainer you are using.
  5. Note: Don’t let the dal deep frying for long time otherwise it will get burned and won’t taste well.

  6. Now add dal to the strainer and then drop that particular strainer in oil, this well help you to remove dal from oil easily.
  7. Fry them on medium flame.
  8. Stir it once to make sure that dal doesn’t stick to each other.
  9. When moong dal starts floating on oil and number of bubbles around dal decreases.
  10. Remove dal on plate.
  11. Note: With the help of a spoon stir dal and check the crackling sound produced while dal rub together in that particular strainer (this sound will make sure that the namkeen prepared is crunchy).

  12. Repeat the same process until all dal gets fried.
  13. Note: Dal must be dry before adding prepared spice mix to it. (for this you can use cotton cloth or paper towel or napkins or any such thing; so that excess oil can be absorbed well from fried dal)

  14. Now sprinkle the spice mix on moong dal and mix well.
  15. Serve.
    Note: We can enjoy it till 1-2 weeks if stored properly in air thight container.

    Khud Khao, Sabko Khilao 😀



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