Yellow Moong Dal Namkeen is a salty snack that is ubiquitous in the cupboards of most Indian, especially Punjabi, homes. We seem to always have a bag on hand to snack on in-between meals, with a cup of chai, or as a quick treat for guests. You can dress it down by pouring it right into your mouth out of a neatly cut corner of the bag - which I've been know to do (comment below if you've done the same), or dress it up by pouring it into a small, silver bowl doled out neatly with a tiny spoon. It is truly the perfect snack - delicious and nutritious because it's made from dal, after all! My goal with this recipe? To kick the typical deep-frying step to the curb. And I did it! Follow my steps exactly. The soaking and the the boiling are important. The bake time is also critical. Enjoy and let me know what you think. Oh, and definitely make this ahead of Diwali for a savory snack in between the desserts.
Oven: Yellow Moong Dal Namkeen with Chaat Masala
Makes 1 cup
1 cup dried split and skinned moong dal (looks yellow), washed
4 cups water, for boiling
2 teaspoons vegetable oil
2 teaspoons salt
spray oil
2 teaspoons chaat masala
1. Soak the dal for one hour in boiling water, 2 hours in room temperature water, or overnight. Drain.
2. Place your oven rack to the second position from the top and pre-heat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
3. Put the dal in a pot, add the water, and bring to a boil. Simmer for 10 minutes. It's important not to overcook.
4. Drain the dal again. Add the 2 teaspoons of oil and the salt. Gently stir until combined.
5. Lightly spray a large 12 x 17 inch baking sheet with oil. Place the dal on the sheet and then spread it out until it's in a thin layer and covers the whole sheet. I have tried parchment paper, but prefer this method as the dal gets crunchier this way.
6. Place the tray in the oven and cook for 30 minutes. Remove the tray, stir, and cook for another 15 minutes. When stirring, pull the crunchy bits from the sides towards the middle and push the product in the middle towards the sides for even cooking.
7. Remove the tray once again from the oven, stir, and cook for another 20 minutes. The total cook time is 65 minutes. It's important to cook the dal until crunchy. Watch your dal carefully in case your oven runs hotter than mine. If you see it browning just adjust the cook time down about 10 minutes.
8. Remove the tray from the oven, let it cool for a few minutes, and then sprinkle 2 teaspoons of chaat masala over the warm dal. Stir with a spatula or your hand. Adding the spice while still warm will ensure that it sticks to the dal.
9. Let the dal cool completely for 30 minutes or more before placing in a container, sealing, and storing in your pantry. Packaging it while still warm will create steam in your container and the dal will get soggy. It will last 2 weeks, but I bet it will be gone well before then.
Watch me make it on YouTube, and while you're there, SUBSCRIBE!
MAKE YOUR KIDDO'S DIWALI EXTRA SPECIAL THIS YEAR! Diwali is around the corner! If you have a student in college or in their own apartment and you need the perfect gift, consider our Diwali Box! We are taking orders until October 31 and it will be filled with fun little snacks, a battery-operated diya, a deck of playing cards, and so much more! Order by clicking here. 
Or, buy a book! My new cookbooks Instant Pot Indian is the perfect gift for the Indian food lover in your live and your kids who probably would love easy and simple ways to get mom's cooking on the table. 
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Unnati Gokhale
April 15, 2024
Looks delicious. Going to try definitely. Thank you for sharing
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Indian As Apple Pie replied:
Can’t wait to hear what you think! I hope you enjoy it.