Haldiram’s style moong dal namkeen preparation
1
firstly, in a large bowl take 1 cup moong dal, 1 tsp salt and soak for 2 hours.
2
drain off the water and spread on a clean cloth to dry completely.
3
now transfer the moong dal in a strainer and deep fry in hot oil.
4
fry on medium flame stirring continuously.
5
after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
6
drain off the namkeen over kitchen paper to remove excess oil.
7
when the namkeen is still hot, add ½ tsp salt and mix well. you can also add pepper or chilli powder here.
8
finally, halidram’s style moong dal namkeen is ready to enjoy for a month.
Haldiram’s style matar namkeen preparation
1
firstly, in a large bowl take 1 cup green peas, ¼ tsp soda, 1 tsp salt and soak for 8 hours. soda helps to soak the peas well and turns matar soft when frying.
2
drain off the water and spread on a clean cloth to dry completely.
3
now transfer the matar in a strainer and deep fry in hot oil.
4
fry on medium flame stirring continuously.
5
after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
6
drain off the namkeen over kitchen paper to remove excess oil.
7
when the namkeen is still hot, add ½ tsp cumin powder, ½ tsp chilli powder, ½ tsp coriander powder, 1 tsp aamchur, ¼ tsp ginger powder, ½ tsp pepper powder and ½ tsp salt.
8
mix well making sure all the spices are well combined.
9
finally, halidram’s style matar namkeen is ready to enjoy for a month.
Haldiram’s style chana dal namkeen preparation
1
firstly, in a large bowl take 1 cup chana dal, 1 tsp salt and soak for 5 hours.
2
drain off the water and spread on a clean cloth to dry completely.
3
now transfer the chana dal in a strainer and deep fry in hot oil.
4
fry on medium flame stirring continuously.
5
after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
6
drain off the namkeen over kitchen paper to remove excess oil.
7
when the namkeen is still hot, add ½ tsp pepper powder, ¼ tsp garam masala, 1 tsp aamchur, ¼ tsp ginger powder, pinch hing and ½ tsp salt.
8
mix well making sure all the spices are well combined.
9
finally, halidram’s style chana dal namkeen is ready to enjoy for a month.
Video
Notes
- firstly, make sure to fry on medium flame, else there are chances for dal to not cook from inside.
- also, add spices according to the flavours of your choice.
- additionally, be careful while frying as the dal may splutter. you can partially cover and fry if you feel the dal is bursting on oil.
- finally, halidram namkeen recipe tastes great when served with masala chai.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/3-must-try-haldiram-namkeen-recipe/