Crispy Moong Dal Recipe – Easy Microwave Snack with Turmeric & Chili

Last Updated on 2 months by Neha Deshmukh

Crispy Moong Dal Recipe – Easy Microwave Snack with Turmeric & Chili

Hey everyone! If you’re anything like me, you always crave a crunchy, savory snack. And honestly, sometimes you just don’t have the time (or energy!) for a complicated recipe. That’s where this crispy moong dal comes in. It’s unbelievably easy, comes together in minutes, and is seriously addictive. I first made this when I was a student and needed a quick study snack – it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just another snack recipe; it’s a game-changer. It’s ready in under 15 minutes, uses ingredients you probably already have, and delivers a satisfying crunch with a lovely warmth from the turmeric and chili. Plus, it’s a fantastic way to enjoy the goodness of moong dal in a totally new way.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup moong dal (approximately 200g)
• 1 teaspoon baking soda
• ?? teaspoon turmeric powder (about 1/2 tsp – adjust to your liking!)
• 1 teaspoon chili powder (or more, if you’re brave!)
• 2 teaspoons oil (I prefer sunflower or vegetable oil)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Nutritional Benefits & Varieties

Moong dal (split yellow lentils) is a powerhouse of protein and fiber. It’s also super easy to digest, making it a great choice for a light snack. You can find it in most Indian grocery stores, and increasingly in well-stocked supermarkets. I usually use the chilkewali moong dal (split yellow lentils with the skin removed) for this recipe, but whole moong dal works too – it just might take a little longer to crisp up.

Baking Soda: The Secret to Fluffiness

Don’t skip the baking soda! It might seem odd, but it helps create a light and airy texture when the dal is microwaved. It’s a small amount, but it makes a big difference.

Turmeric Powder: Regional Variations & Health Properties

Turmeric isn’t just about color and flavor; it’s packed with antioxidants! The intensity of turmeric powder can vary, so start with ½ teaspoon and add more if you like a stronger flavor. In some regions of India, they even add a pinch of kasturi methi (dried fenugreek leaves) along with the turmeric for an extra layer of aroma.

Chili Powder: Adjusting the Spice Level

I use Kashmiri chili powder for a vibrant color and mild heat. But feel free to use any chili powder you prefer – cayenne pepper will give you a serious kick! Adjust the amount to suit your spice tolerance.

Oil: Choosing the Right Oil for Crispy Texture

A neutral-flavored oil like sunflower, vegetable, or canola oil works best. You don’t want an oil with a strong flavor overpowering the delicate spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal in room-temperature water with the baking soda for about 2 hours. This softens the dal and helps it get nice and crispy.
2. Once soaked, drain the dal really well. Then, pat it dry with a kitchen towel. Seriously, get as much moisture out as possible!
3. Spread the dal in a single layer on a clean kitchen towel and let it air-dry for 45-60 minutes. This is a crucial step for achieving maximum crispiness.
4. Now, toss the dried dal with the oil in a microwave-safe dish. Make sure the dal is evenly coated.
5. Microwave on high for 8-10 minutes, stirring every 2 minutes. Keep a close eye on it – you want it to be golden brown and crispy, but not burnt!
6. Immediately season with salt, turmeric powder, and chili powder while the dal is still hot. This helps the spices adhere better.
7. Let it cool completely before storing it in an airtight container. This is important to maintain the crunch.

Expert Tips

• Don’t overcrowd the dish when microwaving. Work in batches if necessary.
• If your microwave doesn’t have a turntable, stir the dal more frequently.
• For extra flavor, you can add a pinch of asafoetida (hing) along with the spices.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free.
• Spice Level Adjustment – Mild to Hot: As mentioned, adjust the chili powder to your liking. A pinch of black pepper can also add a subtle warmth. My friend, Priya, loves adding a tiny bit of garam masala for a more complex flavor.
• Festival Adaptations (Diwali Snack, etc.): This makes a fantastic Diwali snack! You can also add a sprinkle of sev (thin chickpea noodles) for extra crunch and festivity.

Serving Suggestions

This crispy moong dal is perfect on its own as a snack. But it’s also delicious sprinkled over yogurt, added to salads for crunch, or even served as a side dish with your favorite Indian meal.

Storage Instructions

Store the cooled dal in an airtight container at room temperature. It should stay crispy for up to 3-4 days, but honestly, it rarely lasts that long in my house!

FAQs

How do I prevent the moong dal from becoming rubbery?

The key is to dry the dal thoroughly after soaking and before microwaving. The air-drying step is also crucial.

Can I make this recipe without a microwave?

Yes! You can roast the dal in a pan on the stovetop over medium heat, stirring constantly, until crispy. It will take a bit longer, but the results will be just as delicious.

What’s the best way to store crispy moong dal to maintain its crunch?

An airtight container is essential. You can also add a small packet of silica gel (those little packets you find in new shoes!) to absorb any moisture.

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

While moong dal works best, you can experiment with chana dal (split chickpeas) or masoor dal (red lentils). Keep in mind that cooking times may vary.

Is baking soda essential for achieving the desired texture?

It really helps! It creates a lighter, airier texture. While you can try making it without, the results won’t be quite as good.