Deep fried moong dal is quite famous Indian snack among other fried lentils. In deep fried moong dal, dal is soaked for a minimum of 2 – 4 hours and then deep fried till crisp. Moong dal is generally salted rather than spiced with red chilli powder and rock salt. Deep Fried moong dal is salty, crisp and has soft crunch.
Makes: 2 – 3 Servings
Split Moong Dal 1 cup
Salt to taste
Oil for deep frying
Method of preparation:
Soak moong dal in water for an hour.
Place the soaked moong dal on kitchen towel and pat it dry.
Heat oil in a deep frying pan on medium high heat.
Slowly drop soaked moong dal into hot oil.
After few minutes, oil stops bubbling.
Stir and fry the moong dal for one more minute.
Remove the completely roasted moong dal onto absorbent paper and immediately stir in sufficient salt.
Cool and store the fried moong dal in a sealed jar.
Serve deep fried moong dal as a tea time snack.
Notes: Don’t over fry moong dal.
Suggestions: Deep Fried Moong Dal is hard – soak for longer time and don’t over fry the moong dal. Try adding soda bi carb while soaking the moong dal.
Variations: Deep fried chana dal, deep fried green peas, deep fried garbanzo beans.
Other Names: Spicy Moong Dal, Spicy Deep Fried Mung Ka Dal, Moong Dal Snack.