Indian Chana Dal Namkeen Recipe

Chana dal: Split chickpeas that need to be soaked before frying.

Salt: Enhances the overall flavor of the snack.

Red chili powder: Adds a spicy kick to the namkeen.

Turmeric powder: Provides a warm color and earthy flavor.

Oil: Used for frying the chana dal until golden and crispy.

To ensure the chana dal is perfectly crispy, make sure to drain it thoroughly after soaking. Any excess water can cause the oil to splatter and may result in uneven frying. Additionally, fry the chana dal in small batches to maintain a consistent oil temperature, which helps achieve an even golden color and crisp texture.

• chana dal - Substitute with yellow split peas: Yellow split peas have a similar texture and cooking time, making them a good alternative for chana dal.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and other spices, providing a similar flavor profile.

• oil - Substitute with ghee: Ghee is a traditional Indian cooking fat that adds a rich, buttery flavor and can be used for frying.

• Allow the chana dal namkeen to cool completely before storing. This ensures that any residual heat or moisture doesn't get trapped, which could make the namkeen soggy.

• Use an airtight container to store the chana dal namkeen. This helps maintain its crispiness and prevents it from absorbing any external moisture or odors.

• Store the container in a cool, dry place, away from direct sunlight. A pantry or kitchen cabinet works well for this purpose.

• If you plan to keep the chana dal namkeen for an extended period, consider adding a small packet of silica gel inside the container. This will help absorb any excess moisture and keep the namkeen fresh.

• For freezing, place the cooled chana dal namkeen in a freezer-safe, airtight container or a resealable plastic bag. Make sure to remove as much air as possible before sealing.

• Label the container or bag with the date of preparation. This will help you keep track of how long it has been stored.

• When ready to enjoy, allow the frozen chana dal namkeen to come to room temperature naturally. Avoid reheating in the microwave as it may affect the texture.

• If the chana dal namkeen loses its crispiness after thawing, you can re-crisp it by spreading it on a baking sheet and warming it in a preheated oven at 300°F (150°C) for a few minutes.

• Preheat your oven to 350°F (175°C). Spread the chana dal namkeen evenly on a baking sheet and heat for about 5-7 minutes. This method helps to retain the crispiness.
• Use a microwave for a quick fix. Place the namkeen in a microwave-safe bowl and heat on high for 1-2 minutes. Stir halfway through to ensure even heating.
• Reheat on a stovetop by placing the chana dal namkeen in a dry skillet over medium heat. Stir continuously for about 3-5 minutes until it’s warm and crispy again.
• If you have an air fryer, set it to 350°F (175°C) and place the namkeen in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• Frying pan: Used to heat the oil and fry the chana dal until golden and crispy.

• Slotted spoon: Essential for removing the fried chana dal from the hot oil while allowing excess oil to drain off.

• Paper towels: Placed on a plate to drain the excess oil from the fried chana dal.

• Mixing bowl: Used to combine the fried chana dal with salt, red chili powder, and turmeric powder.

• Measuring cups: Used to measure the chana dal and oil accurately.

• Measuring spoons: Used to measure the salt, red chili powder, and turmeric powder accurately.

• Colander: Used to drain the soaked chana dal completely before frying.

• Airtight container: Used to store the cooled chana dal namkeen to keep it fresh and crispy.

Soak in advance: Soak the chana dal overnight to save time on the day of preparation.

Batch frying: Fry the chana dal in larger batches to reduce overall cooking time.

Pre-mix spices: Combine salt, red chili powder, and turmeric powder in advance for quick seasoning.

Use a deep fryer: A deep fryer can cook the chana dal more evenly and quickly compared to a frying pan.

Drain efficiently: Use a wire rack instead of paper towels to drain excess oil faster and more effectively.