Dal Namkeen

roughly 2 kilograms of namkeen Conversion Chart Print

Ingredients

½ cup of split green gram (moong dhuli dal)
½ cup of split bengal gram (chana dal)
½ cup of red lentil (masoor dal)
½ cup of peanuts (moongphali, shengdana)
1 cup of thick rice flakes (poha)
½ cup of thin sev or bhujia or any other thin namkeen of your choice
½ cup of thick bengal gram namkeen in big size (papdi)
1 cup of thin potato namkeen (aloo lachcha)
50 grams of raisins (kishmish)
50 grams of split cashews (kaju)
3-4 bayleaves (tejpatta)
1 tablespoon of black peppercorn (kali mirch)
1 tablespoon of roasted jeera powder (bhuna jeera)
cup of sugar (chini)
teaspoon of tartaric acid (nimbu, satv, tatri)
black salt (kala namak) to taste
oil for frying

Preparation

1. Soak moong dal, chana dal and masoor dal in separate bowls overnight. Wash and drain each of one the next morning. Place them separately on paper towels to allow the water to be absorbed. You may need to rub them with a kitchen towel as well, depending upon the weather in your area.
2. 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.
3. Deep fry poha and set aside. Then deep fry peanuts and set aside.
4. Grind together sugar, salt and tartaric acid. Set aside. Do not skip this step. It is essential for even mixing of salt and sugar to stick to each grain of namkeen. If you skip this step then, the salt tends to settle down at the bottom, leaving the end portion of namkeen very salty.
5. In a wok heat 1 tablespoon of oil. Add bay leaves, black pepper, cashews and raisins. Gently roast them for 1-2 minutes. Remove them and set aside.
6. In a large vessel or wide spread container, add all the ingredients along with sev, papdi and aloo lachcha.
7. Add salt-sugar mix and roasted cumin seeds as well. Mix well. Allow the namkeen to cool completely.
8. Store in an air-tight container and enjoy with a cuppa.

Notes

I used ready-made sev, papdi & aloo lachcha, however, if you know how to make all these at home, then please go ahead and make them in the 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 a little dal and drop it on a platter from a bit of height. If the dal bead makes a 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.

Do not skip grinding salt, sugar and tartaric acid. It is essential for even mixing of salt and sugar to stick to each grain of namkeen. If you skip this step then, the salt tends to settle down at the bottom, leaving the end portion of namkeen very salty.

Namkeen stays fresh for 2-3 weeks in an air-tight container.

It is tasty lentil mix for kids to munch on as a snack.