MOONG DAL - 1 CUP

firstly, in a large bowl take 1 cup moong dal, 1 tsp salt and soak for 2 hours

1

SPREAD ON CLOTH

drain off the water and spread on a clean cloth to dry completely

2

STIR CONTINUOUSLY

now transfer the moong dal in a strainer and deep fry in hot oil

3

FRY - MEDIUM FLAME

fry on medium flame stirring continuously

4

CRUNCHY SOUND

after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring

5

DRAIN OFF

drain off the namkeen over kitchen paper to remove excess oil

6

SALT - HALF TSP

when the namkeen is still hot, add ½ tsp salt and mix well. you can also add pepper or chilli powder here

7

READY TO EAT

finally, halidram’s style moong dal namkeen is ready to enjoy for a month

8

SOAK - 8 HOURS

firstly, in a large bowl take 1 cup green peas, ¼ tsp soda, 1 tsp salt and soak for 8 hours. soda helps to soak the peas well and turns matar soft when frying.

9

SPREAD ON CLOTH

drain off the water and spread on a clean cloth to dry completely

10

STIR CONTINOUSLY

now transfer the matar in a strainer and deep fry in hot oil.

11

FRY - MEDIUM FLAME

fry on medium flame stirring continuously.

12

CRUNCHY SOUND

after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring

13

DRAIN OFF

drain off the namkeen over kitchen paper to remove excess oil

14

CHILLI POWDER

when the namkeen is still hot, add ½ tsp cumin powder, ½ tsp chilli powder, ½ tsp coriander powder, 1 tsp aamchur, ¼ tsp ginger powder, ½ tsp pepper powder and ½ tsp salt.

15

MIX WELL

mix well making sure all the spices are well combined

16

MATAR NAMKEEN

finally, halidram’s style matar namkeen is ready to enjoy for a month

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CHANA DAL - 1 CUP

firstly, in a large bowl take 1 cup chana dal, 1 tsp salt and soak for 5 hour

18

DRAIN OFFF

drain off the water and spread on a clean cloth to dry completely

19

FRY -MEDIUM FLAME

now transfer the chana dal in a strainer and deep fry in hot oil

20

FRY - MEDIUM FLAME

fry on medium flame stirring continuously

21

CRUNCHY SOUND

after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring

22

DRAIN OFF

drain off the namkeen over kitchen paper to remove excess oil

23

CHILLI POWDER

when the namkeen is still hot, add ½ tsp pepper powder, ¼ tsp garam masala, 1 tsp aamchur, ¼ tsp ginger powder, pinch hing and ½ tsp salt

24

CHANA DAL NAMKEEN

mix well making sure all the spices are well combined

25

READY TO EAT

mix well making sure all the spices are well combined

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