Sabut Moong Dal Namkeen

Today’s recipe, Sabut Moong Dal Namkeen, is a quick and easy snack made from Moong Dal Sprouts. It is perfect for your small hunger and a great accompaniment to evening tea.

It is made with whole moong dal (with skin).

This dal is washed, soaked overnight, and sprouted for about 24 hours. After 24 hours, it looks like this.

Then, the sprouts are fried until crispy. At the end, spices of choice are added. Please note that you can also make this snack with overnight-soaked dal. You can skip the sprouting step if you wish.

If you are interested in understanding the complete process of making Moong Dal Sprouts at home, check out my article, in which I have explained the process in detail with pictures.

Sabut Moong Dal Namkeen is a dry snack that can be stored in a clean, dry, airtight container and savoured for many days. It contains no moisture and stays good for many days when stored properly.

I made this Namkeen in my air fryer. You can also make it the traditional way by deep frying. I have shared important tips for making this snack the traditional way at the end of the recipe.

Now, let’s start the recipe for Sabut Moong Dal Namkeen in Air Fryer:

Equipment Needed for Sabut Moong Dal Namkeen:

• Mixing bowl
• Spatula
• Air Fryer

Ingredients for Sabut Moong Dal Namkeen:

• 1 Cup Whole Moong Dal with Skin; sprouted
• ⅓ Cup Chana Dal; washed and soaked overnight ; you can skip it of you like
• 3 tbsp Olive Oil
• 3/4 tsp Salt
• ½ tsp Sugar
• ⅓ tsp Citric Acid
• ⅓ tsp Black Pepper Powder
• ⅓ tsp Garam Masala
• 1 tsp Coriander Powder
• ½ tsp Red Chilli Powder
• ½ tsp Dry Mango Powder (Amchur)
• 2 tbsp Finely Chopped Fresh Coriander Leaves

Method to make Sabut Moong Dal Namkeen in Air Fryer:

• Mix moong dal sprouts and soaked chana dal with 2 tbsps of oil.
  
  
  
• Spread it evenly on your air fryer basket, along with fresh coriander leaves. Air fry at 200 deg C for 5 minutes. After 5 minutes, Toss it, add 1 tbst of oil and continue air frying for another 5 minutes at the same temperature.
  
  
  
• After 5 minutes, check if the dal has become crispy. If not, continue air-frying. Note that after this point, you must remove the air fryer basket and check the dal every 30 seconds. It can burn quickly if you don’t check it frequently, and the namkeen will not taste good. Once the dal becomes crispy, turn off the air fryer. Add salt, sugar, citric acid, and all the spices. Mix well.
  
  
  
• Crispy and crunchy Sabut Moong Dal Namkeen is ready.
  
  

Instructions for making Sabut Moong dal Namkeen by deep frying:

1. Drain out all the excess water from the soaked Moong Dal. If you use sprouts, they will have very little moisture anyway.
2. Pat dry the moong dal to remove any excess moisture.
3. Fry them on high heat. Initially, you will see oil bubbles. Once all the bubbles subside, remove the fried dal with a slotted spoon and transfer it onto tissue paper to remove all the excess oil.
4. Add salt, sugar, citric acid and spices.
5. Once it cools completely, transfer it to a clean, dry, airtight container.

Some Notes about Ingredient Sourcing in Germany:

1. Moong Dal and Chana Dal: Easily available in Indian and Turkish stores.
2. All the spices: Easily available in Indian stores
3. Salt: Called Salz in German. Available in supermarkets. You can read my article about Salt to learn more.
4. Citric Acid: Called Zitronensäure in German. Available in the form of sachets in supermarkets.
5. Fresh Coriander Leaves: Available in Indian and Turkish Stores. Also available in some supermarkets.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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