Agra Dalmoth Crispy Lentil Namkeen Snack

Method

1. 1

   Dry the soaked chana dal completely: After soaking and draining, spread on a clean cloth for 1 hour. The surface must be bone dry before frying or the oil will spit violently.

2. 2

   Heat oil: Heat oil in a kadai on medium.

3. 3

   Fry the chana dal: Add the dried chana dal to the oil. Fry on medium heat for 4 to 5 minutes, stirring occasionally, until the dal is golden, crispy and cooked through. Remove and drain on paper towels.

4. 4

   Fry peanuts: In the same oil, fry raw peanuts for 2 to 3 minutes until golden. Remove and drain.

5. 5

   Test the chana dal: Once cooled, the dal pieces should be completely crispy — a good crunch with no soft centre. If soft, return to oil for 1 to 2 more minutes.

6. 6

   Mix the spice blend: Combine red chilli powder, black pepper, amchur, cumin powder and salt in a small bowl.

7. 7

   Combine while hot: While the fried chana dal and peanuts are still hot, place them in a wide bowl. Sprinkle the spice mix over immediately. Toss well — the heat of the dal helps the spices adhere.

8. 8

   Add raisins and sev: Once slightly cooled (not hot), add raisins and thin sev. Toss gently — the sev should not break.

9. 9

   Cool completely: Spread on a plate and cool to room temperature.

10. 10

    Store: Transfer to an airtight container. Keeps 2 to 3 weeks.

11. 11

    Note: Agra Dalmoth (dal = lentil, moth = a term for the dried, fried preparation) is credited as a Vaishya community preparation of Agra — the namkeen culture of Agra has been established for over 200 years. The Agra-Mathura namkeen belt produces the most diverse and widely distributed dry snacks in Uttar Pradesh. Every visitor to the Taj Mahal returns with both Agra Petha and Agra Dalmoth as souvenirs — the two are considered the twin signature products of the city.