Crispy Chana dal namkeen is a crunchy and spicy snack made by using soaked split chickpea. Firstly we have soaked it overnight or for 7 to 8 hours and then frying it. After frying dal, we have added some spices in it. Crispy chana dal namkeen is a traditional Indian snack as it is an easy and quick recipe, you can easily make it at home. Most of all, many festivals are awaiting so it is the perfect time to prepare such snacks at home. So that you can freely enjoy festivals with your family and friends without getting a load of making snacks at that time. I am always prepare snacks before festival so that I will enjoy the festivals. Make this festive season these snacks at your home and enjoy. Let’s know the recipe.
Necessary Ingredients Required For Crispy Chana Dal
- Gram lentils or chana dal or split chickpea = 1 cup
- Salt = as per taste
- Red chili powder = 1/4 tsp
- Oil = for frying
- Chaat masala = 1/4 tsp
- Dry mango powder = 1/2 tsp
- Water = 3 cups
- Rock salt = 1/4 tsp
How To Make It
Rinse chana dal for 3 to 4 times until water runs clear.
Soaked it in water for 6 to 7 hours or you can soak it overnight also.
Now drain the water and wash it one more time.
Take a muslin cloth, spread soaked dal on it and damp it. Let it spread it on a cloth to air dry it.
After drying up of dal, take a wok, add oil in it and heat it up.
Add dal in it for frying in small portions and stirring it occasionally.
Fry dal on a low to medium flame to make it more crispier and fry it until it gets crispier.
After frying it, drain or shake off the excess oil and then keep it on a paper towel to remove excess oil from it.
Fry the remaining dal with the same process.
Transfer the fry dal in a bowl and add all the spices like salt, rock salt, red chili powder, dry mango powder. Mix it well with dal.
Now your crispy and spicy chana dal is ready. Serve it whenever you want.
You can also store it for about 15 to 20 days in a air tight container.
- You can add chopped cucumber, onion, green chilies to it.
- Also add lemon juice to it when served.