Namaskar Welcome to nishamadhulika.com
Today we will prepare namkeen
with frying few lentils very easily at home.
Let’s start with the procedure
of making namkeen with lentils.
We have taken soaked lentils for making the namkeens.
Here we have taken 1 cup of soaked chana dal.
We have taken 1 cup chana dal
washed it thoroughly 2 times and
soaked it well in water
and add ½ tsp baking soda and mix into it.
Likewise we have soaked the black masoor dal.
It is 1 cup black masoor dal,
washed it well and soaked in water and
added ½ tsp baking soda to it.
We have kept the
dals soaked in water for 5 to 6 hours,
Then drained the water from it, washed again
and drain the water using a sieve and
pat dried it using a cloth.
Dry it in a way that all the water drains out.
If lifted with hands, your hands don’t get wet.
The dals are dry now.
If you wish you can spread the dals over a cotton cloth
for half an hour or so.
The cloth will soak the water from it
And the dals dry up and don’t stick to each other
and are ready to be fried.
Take oil in a pan, turn on the flame and heat it.
Oil is sufficiently hot now.
A little smoke is rising from the oil.
If you place your hand above like this.
Then you can feel the heat. The oil is hot.
Pour some dal into oil to fry and stir it,
the foam from the oil has settled
and dal is floating above the oil,
Chana dal is fried and ready sieve it out.
for that take a deep sieve
and a normal slotted ladle used for frying pooris,
Lift the dal with a slotted ladle
and place it in a deep sieve so
the oil will drain back to the wok,
Make sure the dal doesn’t turn brown,
As soon as the bubbles finish,
the dal is fried and ready,
Take a sieve like this again
and place a bowl below it,
Place the fried dals in the sieve,
so that the extra oil goes into the bowl,
Likewise fry all of the dal,
Chana dal is fried and ready ,
now let’s fry the Masoor dal,
Place the chana dal in another bowl,
and now use it sieve the masoor dal,
Like the chana dal floated over the oil,
likewise the masoor dal is
also floating above the oil,
dal is fried and ready,
take it out the same way,
The dal is fried and ready,
It takes 5 to 6 minutes to fry this quantity of dal.
Toss the sieve a bit like this, it gives off a crackling sound,
Dal is all crispy now,
Place the dalmoth in a separate plate,
Now we will add the spices to it,
The dals are fried and ready,
Take ½ tsp salt, 1/2 tsp black salt,
½ tsp dry mango powder, ½ tsp black pepper powder,
½ tsp red chili powder,
and ½ tsp roasted cumin powder.
Mix all the ingredients well,
If you are making dals
you can adjust the spices as according to your taste,
If you want too spicy dal,
you can add more red chili powder to it,
If you want the dal to be less spicy
you can skip the red chilli powder
and use black pepper powder in it,
You can prepare the masala as according to your taste,
Mix half of the spices in each of the dal,
Mix it well,
Masalas have mixed well now,
Tempting and crunchy Dal namkeen is ready now,
and it is very easy to prepare it,
But be a little cautious
that when you soak the dals you need to put baking soda into it,
If you don’t add baking soda to it,
the dal will be hard,
Take it out from the soda water, wash it once or twice,
drain the water, pat dry it with a cloth,
and ready it for frying,
To fry the dals make sure you take deep wok,
The oil in the wok should be a bit less than half the wok,
Because when the oil is put to fry, it rises up,
The oil should be very hot on then pour the dal into it,
The foam from the oil comes up,
If the wok is small or
if it is too filled with oil
then the oil will spill out, i.e it will spread out,
take care of it,
When the foam ends,
and the dal floats over the oil,
then the dal is ready,
Take it out in a sieve, so that the extra oil drains out of it,
Mix the masala in the dals, namkeen will be ready,
You can prepare moong dal same as chana dal and masoor dal,
When the namkeen cools down completely,
store it in a container
and eat it for 2 months,
Try making Namkeen from the dals at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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