Fried spicy moong daal (alternate spelling: mung dal, मुग डाळ) is one of the favorite snacks that Indians love to munch as a pastime while doing nothing. It is often used to accompany alcohol drinking sessions although I don’t prefer it that way. Moong Daal is grown in tropical Asian countries: India, Pakistan, Bangladesh, Indonesia, Philippines, Southern China and Indochina. Germinated moong daal (bean sprouts) are used a lot in Asian cooking. But in this recipe, we will simply fry it the grain.
Fried Moong Daal – I love this snack
Split (‘yellow’) Moong Daal, Cooking/Baking soda (Sodium Bicarbonate), Oil, Water, Salt (black salt preferred), Lemon juice, Chaat Masala (optional).
First, soak the moong daal for 8 hours in water and add soda bicarb to it. I kept it overnight. Dry it when done. Next, heat oil in a frying pan until it is close to smoking. Deep fry dried moong daal until the color changes and the beans look crisp. Remove the fried mung dal and spread it over a napkin to soak excess oil. If you are paranoid about too much greasiness (like me), multiple oil soaking rounds will be required.
Mix the crispy daal with salt (to taste), lemon juice and chaat masala (चाट मसाला) – if you are a fan of spiciness. Note: My mom-made-spice-mix is the best in the world, but unfortunately you cannot have it!
That’s it. Enjoy your snack – its great when you are hungry for ‘something’ but not ready for a meal yet.
Fried Moong beans – i am salivating already!
Further experimentation: Since I like roasted peanuts, I’m going to try roasting moong daal too (instead of frying it). You can try broiling it in the oven. If you do it, please let me know how it worked.