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

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

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