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Learn to make Chana Dal Namkeen Recipe | Crunchy Split Bengal Gram Snack with an easy and quick recipe step-by-step video tutorial. Munching on Namkeen (Crispy Savoury Snack) is very common in India. Like any other Indian Namkeen, this Chana Dal Namkeen is also crunchy and spicy which is matchless for munching. This Split Bengal Gram snack is crunchy, spicy, and incredibly addicting.
Enjoy this crispy and spicy Chana Dal Namkeen/ Crunchy Split Bengal Gram Snack along with piping hot cup of tea or coffee as a tea time snack. They are also a great snack option for a movie night. Munching on them while reading your favorite book is another way to enjoy.
What is Chana Dal Namkeen?
Chana Dal Namkeen is a crunchy snack made using soaked split chickpea or Bengal Gram aka Chana Dal. Chana Dal and Chana/Chole (chickpeas) are different. Chana Dal is split Bengal gram which looks very similar to Toor Dal aka Split Pigeon Peas.
Chana Dal Namkeen is a traditional Indian dry snack invented ages ago. This quick and easy recipe of Chana Dal namkeen is made of fried Split Bengal Gram, aka Chana Dal.
Making Chana Dal Namkeen/Crunchy Split Bengal Gram Snack at home is very easy, and so simple. Soaking overnight and drying chana dal for 30 minutes is only time taking part in this recipe. This spicy and savory snack can be served to guests or can be munched on anytime.
Everyone will surely love it.
Chana Dal Namkeen Perfect Snack for Diwali & Holi:
Since Diwali is approaching, I am sharing my family’s favourite Diwali recipe. You can make this namkeen well in advance to have a hassle-free Diwali celebration. Try this one as my family’s classic recipe and you are going to love it.
This chana dal namkeen is a secret and a fool-proof family recipe which my Granny learned from a ‘halwai’ (‘Halwai’ (confectioner or caterer), who was a very popular Chana Dal Namkeen seller back then. Everyone who tastes this Namkeen can’t resist not asking for the recipe.
My Granny taught this recipe to my Mom and now I got this recipe from my Mom. It tastes exactly the same as we get in Bikaji’s Chana Dal readymade packets, or Haldiram’s Chana Dal Namkeen/ Crunchy Split Bengal Gram Snack packets.
My Mom suggested me to share this recipe on my blog before Diwali so that you folks can also relish this awesome Diwali Namkeen recipe with your family. So, guys, this is a recipe from my Mom to you. 🙂
This Chana Dal Namkeen was a must at my home during Diwali, so now it has become a tradition for me as well. So every Diwali I make this namkeen for my Namkeen Loving family.
My Story Behind this Best Chana Dal Namkeen:
I have been known as a Namkeen sucker since childhood. I was never so fond of sweet dishes back then, but I always loved to crunch on namkeen dishes. I can still live on namkeen — give me some Sev, Kurkure Chane, Bhujiya, Bread Pakora, Samosa, Kachori, Bread Roll, or Mirchi Vada, and I won’t complain about a single thing.
Since my childhood, I love to spread a handful of this spicy chana dal namkeen on a slice of fresh bread along with some chopped onions, coriander leaves, and a splash of lemon juice. It tastes incredible. Try it at home, and you will feel the same. 🙂
How long can we store chana dal namkeen?
Chana Dal Namkeen has a longer shelf life. It can be stored in a clean airtight jar for up to 2 months, or even a little longer. I make this chana dal namkeen in small batches, so it doesn’t last that long. 😉 But if you make large batches they would last for months.
So make a big batch of this namkeen and store it in a jar on the kitchen counter to snack on whenever hunger pangs strike.
How do you make chana dal namkeen?
The process of chana dal namkeen involves rinsing chana dal, then soaking, then rinsing again, and finally air drying. The dal is then deep fried until crisp and golden. At the end, fried dal is seasoned with dry spices. Done!
You can get the detailed recipe in the recipe box on this page.
How to bake Chana Dal Namkeen (Crunchy Split Bengal Gram Snack)?
The procedure of making baked chana dal namkeen involves rinsing chana dal, then soaking, then rinsing again, and finally air drying.
Then soaked dal is seasoned with oil and salt and baked in the preheated oven until golden. After this, the baked chana dal is then seasoned well with dry spices and some oil. Done! This baked chana dal namkeen will last for up to a week.
I have shared the full recipe in the recipe box on this page.
How to serve Chana Dal Namkeen?
Chana Dal Namkeen is best served as a dry munching snack along with some hot evening tea, Coffee, or lassi. A bowl of crunchy and spicy Chana Dal Namkeen is a great dish to serve to your guests, complimenting a glass of red wine.
However, you can simply have it with any of your favorite drinks or even without any drinks. 🙂
Like this chana dal namkeen, then you may also love to try makhana namkeen, and Murmura Chivda.
How to make Chana Dal Mixture Namkeen?
For making Chana Dal Mixture Namkeen you can add some fried peanuts, fried cashews, fried almonds, some sev, some fried green chilies to this chana dal namkeen.
What is citric acid powder this recipe calls for?
The citric acid powder is made with citric acid crystals which is the main ingredient of another famous Indian Snack — Khaman Dhokla. You simply powder some crystals in a mortal pastel and that’s it. Your citric acid powder is ready. You can easily get it in any local Asian/Indian grocery store.
What can I use instead of citric acid powder in Chana Dal Namkeen?
If you want that Haldiram’s chana dal namkeen style taste, then adding citric acid powder is quite important for this namkeen recipe. It is that secret ingredient which gives this namkeen the right kind of tang to this namkeen recipe.
However, if you can’t easily find citric acid powder, then you can add dried mango powder, aka amchoor powder.
Important Tips and Tricks for making the best chana dal namkeen ever:
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Soak chana dal for at least 6 hours and air dry to remove all moisture. Dal might splutter in the oil while frying if there is any moisture left. Also, they won’t turn crisp.
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Don’t skip the milk while soaking the chana dal. The addition of milk gives the right kind of crisp and crunch to the dal and it won’t turn chewy.
-
Adding baking soda is also must for this recipe.
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If you are vegan, you can replace whole milk with almond milk or cashew milk.
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The citric acid powder is another key ingredient of this chana dal namkeen recipe. However, if you can’t find citric acid crystals where you live, then you can also use amchoor powder.
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Instead of deep frying, you can bake and air fry Chana dal namkeen.
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For air frying, follow the same recipe and instead of deep frying, air-fry them according to the manufacturer’s instructions.
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Always try to fry chana dal using a steel strainer. This way it would be easier to take out the fried chana dal from hot oil.
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Chana dal namkeen stays fresh for months when stored in airtight container at a room temperature.
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Add all the spices to dal when they are slightly warm, this way they would absorb the flavors nicely.
-
The seasoning I used is a must for this recipe if you want it to look and taste similar to Haldirams or Bikaji packets. But if you prefer it any other way, you are free to add any other seasoning of your choice.
Given below is an easy and old-fashioned recipe of this chana dal namkeen. Give this a try and let me know how it turned out for you.
Chana Dal Namkeen - Crunchy Split Bengal Gram Snack (Step-by-step photo instructions)
For Soaking Chana Dal:
- Rinse 1 cup chana dal at least 3-4 times.
- Soak this dal in a large bowl with 3/4 cup whole milk, 1 cup of water, and 1/4 teaspoon baking soda and mix everything well. (The idea is to soak the dal completely in the liquids. Add more water if needed. The liquid should be about 1 inch above the chana dal.)
- Soak dal for at least for 5-6 hours or overnight.
- Once soaked well, drain the excess water from it. Rinse again with the clean water using a strainer / sieve. Shake off the excess water.
- Arrange this dal on a muslin cloth in a single layer to pat dry it.
- Let it air dry in a shade for at least 30 minutes to 1 hour. There shouldn’t be any moisture when you fry chana dal, so try to get them as dry as possible.
For Frying:
- Now heat your vegetable / frying oil in a deep pan over medium heat.
- Fry chana dal in a steel strainer in small batches. Keep stirring the dal occasionally, this step would prevent dal from sticking.
- Deep Fry Chana Dal on medium heat for 7-8 minutes or until it turns crisp.
- Drain fried chana dal onto an absorbent paper to remove the excess oil.
- Add all the spices when dal is slightly warm, and mix well.
- Cool completely and store in an air-tight container.
For Baking:
- Preheat the oven to 400°F / 200°C. Line a baking tray with a foil or a parchment paper.
- Add 2 tablespoons of oil, some salt to the soaked chana dal, and toss all the ingredients.
- Transfer this chana dal into the prepared baking tray and spread to arrange them in a single layer.
- Bake in the preheated oven for 30-40 minutes or until lightly browned. Keep stirring every 10-12 minutes. Keep a close eye after 25 minutes to avoid any burning.
- Turn off the oven and let baked chana dal cool inside the oven for 8-10 minutes. Take it out of the oven.
- Add all the spices with 2 teaspoons of olive oil and stir everything well.
- Let the dal cool completely before storing in an airtight container. This would last for up to a week.
Recipe Card
Chana Dal Namkeen - Crunchy Split Bengal Gram Snack [Recipe]
★★★★★
(Rating: 5 from 176 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 8 hours 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 8-10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 475 calories | 100 g |
INGREDIENTS
For Soaking Chana Dal:
- 1 cup chana dal
- 1/4 teaspoon baking soda
- 3/4 cup milk (use almond or cashew milk for vegan version)
- Water
For Cooking Chana Dal:
- Oil For Deep Frying
For Seasoning:
- 1/2 teaspoon chaat masala powder
- Salt to taste
- 1/2 teaspoon black salt
- 1 teaspoon red chili powder (lal mirch powder), or to taste
- 1/8 teaspoon citric acid powder or 1/2 tsp amchoor powder (dried mango powder)
- 1/4 teaspoon black pepper powder (kali mirch powder)
- 1 teaspoon kashmiri red chili powder (kashmiri lal mirch powder)
INSTRUCTIONS:
For Soaking Chana Dal:
- Rinse 1 cup chana dal at least 3-4 times.
- Soak this dal in a large bowl with 3/4 cup whole milk, 1 cup of water, and 1/4 teaspoon baking soda and mix everything well. (The idea is to soak the dal completely in the liquids. Add more water if needed. The liquid should be about 1 inch above the chana dal.)
- Soak dal for at least for 5-6 hours or overnight.
- Once soaked well, drain the excess water from it. Rinse again with the clean water using a strainer / sieve. Shake off the excess water.
- Arrange this dal on a muslin cloth in a single layer to pat dry it.
- Let it air dry in a shade for at least 30 minutes to 1 hour. There shouldn’t be any moisture when you fry chana dal, so try to get them as dry as possible.
For Frying:
- Now heat your vegetable / frying oil in a deep pan over medium heat.
- Fry chana dal in a steel strainer in small batches. Keep stirring the dal occasionally, this step would prevent dal from sticking.
- Deep Fry Chana Dal on medium heat for 7-8 minutes or until it turns crisp.
- Drain fried chana dal onto an absorbent paper to remove the excess oil.
- Add all the spices when dal is slightly warm, and mix well.
- Cool completely and store in an air-tight container.
For Baking:
- Preheat the oven to 400°F / 200°C. Line a baking tray with a foil or a parchment paper.
- Add 2 tablespoons of oil, some salt to the soaked chana dal, and toss all the ingredients.
- Transfer this chana dal into the prepared baking tray and spread to arrange them in a single layer.
- Bake in the preheated oven for 30-40 minutes or until lightly browned. Keep stirring every 10-12 minutes. Keep a close eye after 25 minutes to avoid any burning.
- Turn off the oven and let baked chana dal cool inside the oven for 8-10 minutes. Take it out of the oven.
- Add all the spices with 2 teaspoons of olive oil and stir everything well.
- Let the dal cool completely before storing in an airtight container. This would last for up to a week.
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NOTES:
- Soak chana dal for at least 6 hours and air dry to remove all moisture. Dal might splutter in the oil while frying if there is any moisture left. Also, they won’t turn crisp.
- Don’t skip the milk while soaking the chana dal. The addition of milk gives the right kind of crisp and crunch to the dal and it won’t turn chewy.
- Adding baking soda is also a must for this recipe.
- If you are vegan, then you can replace whole milk with almond milk or cashew milk.
- The citric acid powder is another key ingredient of this chana dal namkeen recipe. However, if you can’t find citric acid crystals where you live, then you can also use amchoor powder.
- Instead of deep-frying, you can bake or air fry Chana dal namkeen.
- For air frying, follow the same recipe, and instead of deep-frying, air-fry them according to the manufacturer’s instructions.
- Always try to fry chana dal using a steel strainer. This way it would be easier to take out the fried chana dal from hot oil.
- Chana dal namkeen stays fresh for months when stored in an airtight container at room temperature.
- Add all the spices to dal when they are slightly warm, this way they would absorb the flavors nicely.
- The seasoning I used is a must for this recipe if you want it to look and taste similar to Haldirams or Bikaji packets. But if you prefer it any other way, then you are free to add any other seasoning of your choice.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chana-dal-namkeen/
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