Diwali Recipe- Perfect Snack For Guests Chana Dal Namkeen

Chana dal namkeen is the most easy and simple snack that you can enjoy with your tea/coffee or juice. Chana Dal or Split Bengal Gram has to be soaked for 5-6 hours; this is the only pre-preparation that has to be done for this recipe. You can even soak it overnight. Rest of the procedure is pretty simple. We just need to fry chana dal and season it with some basic spices – that’s it & our snack is ready. We have also added fried peanuts. If you want, you may even omit adding them.

Method

- Wash and soak chana dal for about 6 hours or overnight. Drain and spread them on a kitchen towel for 15-20 minutes.

- Heat oil in a pan. Once the oil becomes hot, reduce the flame to medium and add a batch of dal into the oil using a stainless steel strainer. Do not overcrowd the oil and fry in batches. Stir in-between so that they don’t stick together.

- You will know that the dal is fried, when bubbles in the oil will disappear and dal will float on the surface.

- Remove and drain them on an absorbent paper to soak excess oil.

- In the same manner, fry the remaining dal. Also fry the peanuts.

- Take fried dal and peanuts in a bowl and add all the dry spices – chaat masala, red chilli powder, hing and salt. Mix well.

- Once completely cooled, store in an air tight container.

Method

- Wash and soak chana dal for about 6 hours or overnight. Drain and spread them on a kitchen towel for 15-20 minutes.

- Heat oil in a pan. Once the oil becomes hot, reduce the flame to medium and add a batch of dal into the oil using a stainless steel strainer. Do not overcrowd the oil and fry in batches. Stir in-between so that they don’t stick together.

- You will know that the dal is fried, when bubbles in the oil will disappear and dal will float on the surface.

- Remove and drain them on an absorbent paper to soak excess oil.

- In the same manner, fry the remaining dal. Also fry the peanuts.

- Take fried dal and peanuts in a bowl and add all the dry spices – chaat masala, red chilli powder, hing and salt. Mix well.

- Once completely cooled, store in an air tight container.