SPICED BANGAL GRAM / MASALA DRY CHANA DAL

Spiced Bangal Gram / Masala Chana Dal is a crunchy , common, time-tested savoury that none can avoid. The crispiness of the deep-fried Chana Dal together with the tongue tickling seasoning makes it a great addictive and delicious.

It is a priceless, intensely satisfying experience to pop some of this into your mouth before you sip your hot tea or coffee. !

A crunchy savory , delicious jar snack which is loved by all age group.. One can enjoy this directly or can be used in some tangy chaat or with puffed rice or anything… Just add some chopped onions , tomatoes and some lemon juice, your toungue tickling quick chaat is ready 🙂 🙂

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INGREDIENTS:

  • 1 cup Chana Dal (Split Bangal Gram)
  • 1 ½ tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Chaat Masala
  • ¼ tsp Black Salt
  • Salt as per taste

METHOD:

First Wash and soak Chana Dal for 5-6 hrs or overnight or 2-3 hrs in lukewarm water. Dal should be perfectly soaked else it wont turn perfect.

Place them on a big muslin cloth and allow it to dry for at least 15-20 minutes or till there is no water and they are dry.

Heat the oil in a deep pan, dip the strainer in it and put the chana dal in it and deep-fry on a medium flame till it turns crisp. This would take approx. 7 to 8 minutes. Fry in batches. Dal should be crunchy not too hard.

Once done take out the strainer and put fried dal on absorbant paper to take out access oil if any. Add all species , mix well and store into air tight container.. Keep munching.

One can oven roast too . Roast soaked dal at 200C for 18 to 20 mins. Add all spices and your crunchy munchy Spiced Bangal Gram is ready.

Hope you all will like it.

Happy Cooking 🙂 :

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7 thoughts on “SPICED BANGAL GRAM / MASALA DRY CHANA DAL

  1. Pingback: SPICED BANGAL GRAM / MASALA DRY CHANA DAL | frankensportblog

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