Crispy Moong Dal Recipe – Authentic Indian Snack with Baking Soda

Last Updated on 2 months by Neha Deshmukh

Crispy Moong Dal Recipe – Authentic Indian Snack With Baking Soda

Hey everyone! If you’re anything like me, you love a good crunchy snack. And this crispy moong dal recipe? It’s been a family favorite for years. It’s seriously addictive – perfectly seasoned, delightfully crispy, and surprisingly easy to make. I first made this for Diwali, and it disappeared within minutes! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any snack; it’s a little piece of Indian comfort food. It’s incredibly satisfying, perfect with a cup of chai, and honestly, just fun 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 quick, easy, and guaranteed to be a hit!

Ingredients

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

• ½ cup moong dal (approximately 100g)
• ¼ tsp baking soda (about 1g)
• Salt to taste
• Black pepper to taste
• Oil for frying (as needed)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make all the difference!

Moong Dal: Types and Quality

We’re using split moong dal (also called yellow moong dal) for this recipe. Make sure yours is fresh! Older dal can take longer to cook and might not get as crispy.

Baking Soda: The Secret to Crispiness – Understanding its Role

Don’t skip the baking soda! It’s the key to that incredible crunch. It alters the pH level, helping the dal stay light and airy when fried. It’s a small amount, but it makes a huge difference.

Oil for Frying: Choosing the Right Oil for Flavor and Texture

I prefer using groundnut oil (peanut oil) for frying because of its high smoke point and lovely flavor. But you can also use vegetable oil, sunflower oil, or even canola oil. Just make sure it’s an oil suitable for deep frying.

Salt and Pepper: Enhancing the Flavor Profile

Don’t be shy with the seasoning! I like a generous pinch of black pepper, but feel free to adjust to your liking. You can also experiment with other spices (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a really good rinse – about 3-4 times – until the water runs clear. This gets rid of any extra starch.
2. Now, soak the rinsed dal in 2 cups of water with the baking soda for 5-6 hours, or even overnight. This is crucial for getting that perfect texture.
3. Drain the soaked dal and rinse it again. Then, spread it out on a clean muslin cloth (or a clean kitchen towel) and let it air-dry for about 30-60 minutes. You want it to be completely moisture-free.
4. Heat the oil in a pan over medium heat. You’ll know it’s ready when a tiny piece of dal sizzles immediately when dropped in.
5. Fry the dried moong dal in batches using a slotted spoon or a steel strainer. Don’t overcrowd the pan! Fry until golden brown and crispy – this usually takes just a few minutes per batch.
6. Drain the fried dal on paper towels. While it’s still slightly warm, season generously with salt and pepper.
7. Let it cool completely before storing. Trust me, it’s hard to resist, but it gets even crispier as it cools!

Expert Tips

A few little things I’ve learned over the years…

Soaking Time: Optimizing for Texture

Don’t skimp on the soaking time! It really does make a difference in the final texture. Overnight soaking is ideal.

Drying the Dal: Achieving Maximum Crispness

Getting the dal completely dry is so important. Any moisture will result in soggy dal, and nobody wants that!

Frying in Batches: Maintaining Oil Temperature

Frying in batches keeps the oil temperature consistent, ensuring even cooking and maximum crispness.

Seasoning: When and How to Season for Best Results

Seasoning while the dal is still warm helps the salt and pepper stick better.

Variations

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

Spice Level: Adding Chili Powder or Other Spices

My friend loves adding a pinch of chili powder or some chaat masala for a little extra kick. You could also try cumin powder or turmeric for a different flavor profile.

Vegan Adaptation: Is this recipe naturally vegan?

Yep! This recipe is naturally vegan, which is fantastic.

Gluten-Free: Confirmation of Gluten-Free Status

Absolutely! This recipe is also gluten-free, making it a great option for those with dietary restrictions.

Festival Adaptations: Serving During Diwali or Other Celebrations

This is a classic Diwali snack in my family, but it’s also great for any festive occasion or just a cozy evening at home.

Serving Suggestions

Honestly, this crispy moong dal is delicious on its own! But it’s also lovely with:

• A cup of hot chai
• A side of yogurt
• As a topping for salads or chaat

Storage Instructions

Store the cooled crispy moong 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 the best way to store crispy moong dal to maintain its crunch?

Airtight container is key! And make sure it’s completely cool before you store it.

Can I use a different type of dal for this recipe?

While moong dal is traditional, you could try chana dal (split chickpeas), but the texture will be different. It won’t be quite as light and crispy.

Why is baking soda used in this recipe, and can I omit it?

Baking soda is essential for the crispiness! I wouldn’t recommend omitting it.

How can I tell when the oil is hot enough for frying?

Drop a tiny piece of dal into the oil. If it sizzles immediately, it’s ready. If it doesn’t, wait a little longer.

What is the shelf life of homemade crispy moong dal?

It’s best enjoyed within a week, but it might last a little longer if stored properly. Just check for freshness before eating.

Enjoy making (and eating!) this delicious snack. Let me know how it turns out for you!