Uttar Pradesh

Dal moth

Crunchy fried masoor dal and moth beans with sev and a sour kick. The Agra namkeen.

60 minTime

8 gProtein each

mediumSpice

6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

236kcal

8 gprotein

4 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Masoor dal (red lentils)¾ cup, soaked

Matki sprouts (moth bean sprouts)½ cup moth beans, soaked or lightly sprouted

Baking soda (bicarb soda, bicarbonate of soda)a pinch, in the soaking water

Sev½ cup

Peanuts⅓ cup

Red chilli powder (indian red chili powder)1 tsp

Black salt½ tsp

Chaat masala1 tsp

Dry mango powder½ tsp

Salt½ tsp

Cooking oil (vegetable oil)about 1 litre for deep frying, about 5 tbsp absorbed

7 steps

1Soak the masoor dal and the matki (moth beans) separately for 6 hours in water with a pinch of baking soda. Drain and rinse.
2Spread the dal and moth beans on a towel to dry for 30 minutes, rubbing gently.
3Mix the red chilli powder, black salt, chaat masala, amchur and salt in a small bowl.
4Heat the oil in a deep kadai, no more than half full, to 170°C. Fry the masoor dal in batches in a fine sieve lowered into the oil for 3 to 4 minutes.
5Fry the moth beans the same way for 4 to 5 minutes, standing back as they crackle.
6Fry the peanuts for about 2 minutes until they crackle. Never leave the hot oil.
7Toss the fried dal, moth beans and peanuts with the sev and the masala in a big bowl. Cool and store airtight.

Serve it like this

Serve in a bowl with tea, or toss with onion, tomato and lemon as a quick chaat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.