Crispy Chana Dal Recipe – Authentic Indian Snack with Hing

Last Updated on 2 months by Neha Deshmukh

Crispy Chana Dal Recipe – Authentic Indian Snack with Hing

Hey everyone! If you’re anything like me, you love a good crunchy snack. And honestly, nothing beats a batch of homemade Crispy Chana Dal. It’s one of those recipes that instantly transports me back to my grandmother’s kitchen – the aroma of hing and frying dal is just pure comfort. I’m so excited to share my version with you! It’s surprisingly easy to make, and absolutely addictive.

Why You’ll Love This Recipe

This chana dal recipe is a winner for so many reasons. It’s incredibly satisfyingly crunchy, packed with flavour, and perfect for those moments when you need a little something to munch on. Plus, it’s a fantastic homemade alternative to store-bought snacks, and you know exactly what’s going into it. It’s a classic Indian snack that’s sure to become a favourite in your home too!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 cups Bengal gram (chana dal) – about 200g
• As needed Salt
• As required Chilli powder
• A pinch Hing (asafoetida)
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Bengal Gram (Chana Dal) – Choosing the Right Quality

Look for chana dal that’s a vibrant yellow colour. Avoid any that look dull or have discolouration. Freshness is key for that perfect crunch!

Hing (Asafoetida) – Varieties and Usage

Hing has a really unique, pungent smell – don’t be put off! It adds a wonderful savoury depth to the dal. You can find it as a powder or in a solid block (my grandmother always used the block, and I love grating a little fresh into the mix).

Oil – Best Oils for Deep Frying & Flavor Profiles

I usually use groundnut oil for frying because it has a high smoke point and imparts a lovely flavour. Sunflower oil or vegetable oil also work well. Just make sure it’s an oil suitable for high-heat cooking.

Salt & Chilli Powder – Adjusting to Your Preference

This is where you can really customize things! I like a medium spice level, but feel free to adjust the chilli powder to your liking. A good starting point is about 1 teaspoon of chilli powder, and then taste and adjust.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good wash. Then, soak it in plenty of water for about 4 hours. This softens the dal and helps it get nice and crispy.
2. Once soaked, drain the dal really well. Spread it out on a clean cloth and let it air-dry for about an hour. You don’t want it completely dry, just slightly damp.
3. In a bowl, mix together the salt, chilli powder, and hing. Set this spice mix aside – we’ll need it later.
4. Heat the oil in a deep pan over medium heat. To test if it’s ready, drop a single dal into the oil. If it sizzles and rises to the surface immediately, it’s good to go!
5. Now, carefully fry the dal in batches using a stainless steel strainer. This prevents overcrowding and ensures even frying. Stir gently to prevent sticking.
6. Fry until the bubbling stops and the dal turns a beautiful golden brown colour. This usually takes about 5-7 minutes per batch.
7. Remove the fried dal with the strainer and drain it on paper towels to remove any excess oil.
8. While the dal is still warm, sprinkle the spice mix over it and toss to coat everything evenly.
9. Let the chana dal cool completely before storing it in an airtight container. Trust me, the hardest part is waiting!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe foolproof:

Achieving the Perfect Crispness

The key to crispy chana dal is getting the right balance of moisture. Don’t skip the soaking and air-drying steps!

Preventing Dal from Sticking During Frying

Using a stainless steel strainer is a lifesaver. It allows you to easily move the dal around in the oil and prevents it from sticking to the bottom of the pan.

Testing Oil Temperature for Optimal Results

If the oil isn’t hot enough, the dal will absorb too much oil and become soggy. If it’s too hot, it will burn quickly. That initial “drop test” is crucial!

Variations

Want to switch things up? Here are a few ideas:

Spice Level Variations – Mild, Medium, Hot

My friend, Priya, loves a really spicy snack, so she adds a pinch of cayenne pepper to the spice mix. For a milder flavour, reduce the amount of chilli powder.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

Yep, this recipe is naturally gluten-free too!

Festival Adaptations – Diwali, Holi, or General Snacking

Chana dal is a popular snack during festivals like Diwali and Holi. You can make a larger batch and package it up as a homemade gift!

Serving Suggestions

Honestly, this chana dal is perfect on its own! But if you’re feeling fancy, you can serve it with a cup of chai or alongside a simple salad. It’s also a great addition to a snack platter for guests.

Storage Instructions

Store the cooled chana dal in an airtight container at room temperature. It should stay crispy for up to a week, but let’s be real, it probably won’t last that long!

FAQs

Got questions? I’ve got answers!

What is Chana Dal and where does it come from?

Chana Dal is split Bengal gram, a type of lentil widely used in Indian cuisine. It’s a staple ingredient in many dishes and is a great source of protein and fibre.

How do I know if the oil is hot enough for frying the dal?

The “drop test” is the best way! Drop a single dal into the oil. If it sizzles and rises immediately, it’s ready.

Can I make this recipe without using Hing? What can I substitute?

While hing adds a unique flavour, you can omit it if you don’t have it. A pinch of garlic powder or onion powder can add a little savoury depth, but it won’t be quite the same.

How long does Crispy Chana Dal stay fresh?

It stays crispy for up to a week when stored in an airtight container at room temperature.

What is the best way to store homemade Chana Dal to maintain its crispness?

An airtight container is key! Make sure the dal is completely cool before storing it, as any residual moisture can make it soggy.

Enjoy making this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine into your kitchen.