Till I shifted to Pune and met some friends few years ago, I had no idea that certain things can be made at home. Seriously!! I never imagine dal kachori being made at home and that too extremely tasty. And then there are various namkeens one can make, which have been revelation to me as well.
I never realized that one can easily make them at home. Last Diwali, a friend treated me to some home-made namkeen of various lentils. I really enjoy the namkeen, and so wanted to make it myself. I finally had the opportunity when I was visiting my mom few months back.
I was happy to make the namkeen and shoot it, while my mom was most happy to have me make something and leave it behind for her to enjoy for good few weeks.
The namkeen is simple to put together but do require frying of lentils and poha (flattened rice). The taste can be easily adjusted by adding or reducing any spice that you wish. I prefer the namkeens to be just mildly flavoured, neither too spicy nor too sweet.
My mother, sisters and even my daughter loved it. It is very difficult to impress so any, what more can I say!
|½||cup of moong dal (split green gram)|
|½||cup of chana dal (split bengal gram)|
|½||cup of masoor dal (red lentil)|
|½||cup of peanuts|
|1||cup of poha (thick rice flakes)|
|½||cup of thin sev or bhujia or any other thin namkeen of your choice|
|½||cup of papdi (thick bengal gram namkeen in big size)|
|1||cup of aloo lachcha (thin potato namkeen)|
|50||grams of raisins|
|50||grams of split cashews|
|1||tablespoon of black pepper|
|1||tablespoon of roasted powdered jeera|
|⅛||cup of sugar|
|⅛||teaspoon of tartaric acid|
|black salt to taste|
|oil for frying|
|1.||Soak moong dal, chana dal and masoor dal in separate bowls overnight. Wash and drain each of one next morning. Place them separately on paper towels to allow the water to be absorbed. You may need to rub them with kitchen towel as well depending upon the weather in your area. When the lentils are slightly moist but not wet, deep fry each one by one. To check the doneness of the lentils, take little dal and drop on a platter from a bit of height, if the dal bead makes solid sound when dropped, then the dal is perfectly cooked from inside.|
|2.||Deep fry poha and set aside. Then deep fry peanuts and set aside. Grind together sugar, salt and tartaric acid. Set aside.|
|3.||In a wok heat 1 tablespoon of oil. Add bayleaves, black pepper, cashews and raisins. Gently roast them for 1-2 minutes. Remove them and set aside.|
|4.||In a large vessel or container of your choice, add all the ingredients along with sev, papdi and aloo lachcha. Add salt-sugar mix and roasted cumin seeds as well. Mix well. Allow the namkeen to cool completely. Store in an air-tight container and enjoy with a cuppa.|
I used ready-made sev, papdi & aloo lachcha, however, if you know how to make all these, then please go ahead and make them in specified proportion.
If you add very little piece of fitkari (alum) while soaking dals overnight then, they are more flaky and use less oil.
To check the doneness of the lentils, take little dal and drop on a platter from a bit of height, if the dal bead makes solid sound when dropped, then the dal is perfectly cooked from inside.
Do not wash poha before frying.
You can cool the mixture in a closed room as well if there is rains or wind in your area.