Home-Made Chana Dal Namkeen

Diwali is just a couple of days away!

Are you looking for an easy yet delicious snack to serve to friends and family\n this Diwali? Try out this super-simple Chana Dal Namkeen!

Yes, this is a deep-fried snack, but still way better than store-bought. Here, you know exactly what has gone into your namkeen. You can control the quality of ingredients you use here, and use just as much salt and spices you need, vis-a-vis packaged namkeen versions that usually come with a high salt content. And, of course, this Chana Dal Namkeen being home-made, it is preservative-free!

This is quite a simple snack to make too, one that you can achieve in about 20 minutes or so. You can add in the spices you choose – customise the namkeen to your liking. It turns out extremely delicious, quite addictive, and pairs really well with chai and conversations!

Let’s now take a look at the recipe for Home-Made Chana Dal Namkeen.

Ingredients (serves 2-3):

  1. 1 cup chana dal
  2. Oil for deep-frying, about 1/4 cup
  3. Salt to taste
  4. Red chilli powder to taste
  5. Amchoor powder to taste
  6. 1/2 teaspoon turmeric powder
  7. 2 generous pinches of asafoetida

Method:

1. Wash the chana dal well under running water a couple of times. Drain out the excess water. Soak the chana dal overnight, in just enough water to cover it.

2. In the morning, drain out the excess water from the chana dal, if any. Spread out the soaked and drained chana dal on a cotton cloth, in sunlight. Allow the dal to dry for about an hour or till it is not soggy, but just moist to the touch.

3. Heat oil for deep-frying in a heavy-bottomed pan.

4. When the oil is nice and hot, turn down the flame to medium. Put in a little of the dried chana dal into it. Deep fry the dal on medium flame, evenly, till the wet sizzle from it subsides and it begins to turn crisp and brown. Ensure that it does not burn. When done, remove the fried dal from the oil, and transfer into some paper. The paper will absorb all the excess oil from the fried dal.

5. Deep fry all the chana dal in this manner, in little batches. Transfer all the fried dal onto the paper, for the excess oil to be absorbed by it.

6. When the fried dal is still warm, add to it salt, red chilli powder and amchoor powder to taste, along with turmeric powder and asafoetida. Mix well, with your hands, ensuring that the fried dal is evenly coated with all the spices and salt.

7. When the dal has cooled down completely, transfer to a clean, dry, air-tight container.

Notes:

1. Once the oil for deep frying gets hot, reduce the flame to medium. Fry the chana dal on medium heat, a little at a time. This will ensure even frying, without the dal getting burnt.

2. You can add any other spices or additions of your choice to the deep-fried chana dal. Sugar, a tempering of mustard seeds and curry leaves, roasted cumin powder, black salt, garam masala, roasted peanuts – take your pick! Here, I have used only asafoetida, salt, red chilli powder, turmeric and amchoor.

3. Add the salt and spices to the deep-fried chana dal while it is still warm to the touch, otherwise they might not stick.

4. You can use moong dal instead of chana dal, in the above recipe, and make Moong Dal Namkeen exactly the same way.

5. Allow the fried chana dal to cool down completely before storing it. In a clean, dry, air-tight container, this stays well for over 2 weeks.

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I’m sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

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