Halidram Namkeen | moong dal namkeen | Chana dal namkeen | matar namkeen
Halidram Namkeen | 3 popular namkeen recipes | moong dal namkeen | Chana dal namkeen | matar namkeen with step-by-step pictures and video recipe. Check out the namkeen video recipe. If you like the video, pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF
namkeen
Moong dal, chana dal, and matar namkeen are beloved Indian snacks known for their savory, crunchy textures and rich flavors. These protein-packed snacks, made from split green gram (moong dal), chickpeas (chana dal), and green peas (matar), are lightly fried and seasoned with a blend of spices, offering the perfect balance of taste and nutrition. Moong dal namkeen is popular for its lightness and crispy texture, making it a favorite among health-conscious snackers. Chana dal namkeen, on the other hand, has a hearty crunch and a nutty taste, while matar namkeen provides a satisfying, earthy flavor that pairs well with tea or coffee. Enjoyed as standalone snacks or as part of a mixed namkeen blend, moong dal, chana dal, and matar namkeen offer versatile options for those craving a savory treat. Whether for a midday pick-me-up or an evening snack, these namkeens make a tasty, protein-rich choice that’s both satisfying and easy to digest
Should I fry crispy dal?
Yes, always fry crispy dal. Fry till bubbles subside and the sshh sound ceases
Flavors
You can add any flavor of your choice. Adjust the spice according to your taste
Can I skip baking soda?
To make crispy matar namkeen, I would recommend
Optimal oil temperature
- Too hot oil – dal turns dark (burn)
- Not hot enough – sinks to the bottom of the pan soon after dropping
- Right Oil Temperature – dal float
See more Savory bakshanam recipes
Ingredients
Moong dal namkeen
1/2 cup moong dal
salt, for soaking
water, for soaking
Seasoning
Black salt
Ginger powder
Black salt
Chat masala
Kashmiri chilli powder
Pepper powder
oil, for frying
MATAR NAMKEEN
1/2 cup green peas
Pinch of baking soda
salt
water, for soaking
Seasoning
Black salt
Ginger powder
Black salt
Chat masala
Kashmiri chilli powder
Pepper powder
CHANA DAL NAMKEEN
1/2 cup chana dal
salt
water, for soaking
oil, for frying
Seasoning
Black salt
Ginger powder
Black salt
Chat masala
Kashmiri chilli powder
HOW TO MAKE HALDIRAM NAMKEEN WITH STEP BY STEP-BY-STEP PICTURES:
Haldiram’s style moong dal namkeen preparation:
- Firstly, in a large bowl, take moong dal, salt, and water; soak till they turn soft, and press
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- After around 10 minutes, the dal will turn crunchy
- Drain off the namkeen over a kitchen paper towel to remove excess oil
- When the namkeen is still hot, add the seasoning and mix well
- HALIDRAM’S STYLE MOONG DAL NAMKEEN is ready
Haldiram’s style matar namkeen preparation:
- First, in a large bowl, green peas, soda, salt, and water; soak for 8 hours. Soda helps to soak the peas well and turns the matar soft when frying
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- The dal will turn crunchy. You can hear a crunchy sound while stirring
- Drain off the namkeen over kitchen paper to remove excess oil
- When the namkeen is still hot, add seasoning
- Mix well, making sure all the spices are well combined
- Finally, HALIDRAM’S STYLE MATAR NAMKEEN is ready
Haldiram’s style chana dal namkeen preparation:
- First, in a large bowl, take chana dal, salt, and water; soak well
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- Drain off the namkeen over kitchen paper to remove excess oil
- When the namkeen is still hot, add seasoning
- Mix well, making sure all the spices are well combined
- Finally, HALIDRAM’S STYLE CHANA DAL NAMKEEN is ready
Ingredients
Moong dal namkeen
- 1/2 cup moong dal
- salt for soaking
- water for soaking
- Seasoning
- Black salt
- Ginger powder
- Black salt
- Chat masala
- Kashmiri chilli powder
- Pepper powder
- oil for frying
MATAR NAMKEEN
- 1/2 cup green peas
- Pinch of baking soda
- salt
- water for soaking
- Seasoning
- Black salt
- Ginger powder
- Black salt
- Chat masala
- Kashmiri chilli powder
- Pepper powder
CHANA DAL NAMKEEN
- 1/2 cup chana dal
- salt
- water for soaking
- oil for frying
- Seasoning
- Black salt
- Ginger powder
- Black salt
- Chat masala
- Kashmiri chilli powder
Instructions
Haldiram’s style moong dal namkeen preparation:
- Firstly, in a large bowl, take moong dal, salt, and water; soak till they turn soft, press
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- After around 10 minutes, the dal will turn crunchy
- Drain off the namkeen over a kitchen paper towel to remove excess oil
- When the namkeen is still hot, add seasoning and mix well
HALIDRAM’S STYLE MOONG DAL NAMKEEN is ready
- Haldiram’s style matar namkeen preparation:
- First, in a large bowl, green peas, soda, salt, and water; soak for 8 hours. Soda helps to soak the peas well and turns the matar soft when frying
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- The dal will turn crunchy. You can hear a crunchy sound while stirring
- Drain off the namkeen over kitchen paper to remove excess oil
- When the namkeen is still hot, add seasoning
- Mix well, making sure all the spices are well combined
- Finally, HALIDRAM’S STYLE MATAR NAMKEEN is ready
Haldiram’s style chana dal namkeen preparation:
- First, in a large bowl, take chana dal, salt, and water; soak well
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- drain off the namkeen over kitchen paper to remove excess oil
- when the namkeen is still hot, add seasoning
- Mix well, making sure all the spices are well combined
- Finally, HALIDRAM’S STYLE CHANA DAL NAMKEEN is ready
Video
Notes
Also, add spices according to the flavours of your choice.
Additionally, be careful while frying as the dal may splutter. You can partially cover and fry if you feel the dal is bursting at the oil.
Enjoy with coffee or chai