Indian
Vegan
Gluten freeAgra dalmoth
Fried lentil snack mix
आगरा दालमोठ: Agra's crunchy fried masoor and chana dal namkeen with spices
Agra is famous for two sweets and one namkeen, and dalmoth is the namkeen: soaked masoor and chana dal fried until crunchy and tossed with chilli, black salt, dry mango and a little sugar, sold in big tins near the Taj and packed for every train journey. It is eaten with tea in the afternoon and handed round to guests at Diwali. The dal is fried dry, without any batter coating. The common mistake is frying the dal straight from soaking water; any moisture makes the oil spit dangerously and the dal chewy, so dry it on a cloth for at least an hour. Chef's tip: fry the masoor and chana separately, as they need different times to turn crisp.
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 260 kcal
Ingredients
For the dalmoth
- ¼ tsp bicarbonate of soda
- 3 cups sunflower oil for frying
For the masala
- 1 tsp red chilli powder
- 1 tsp black salt
- ½ tsp salt
- 1 tsp powdered sugar
- 1 tsp roasted ground cumin
- ½ tsp ground black pepper
- 2 ⅛ oz raw peanuts (optional)
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Drain 5 ½ oz whole red lentils with skin (masoor), soaked 6 hours and 5 ½ oz split chickpeas (chana dal), soaked 6 hours, toss with ¼ tsp bicarbonate of soda, and spread on a clean cloth in a single layer. Leave 1–2 hours, rubbing occasionally, until completely dry to the touch.
90 minStep 2: Heat 3 cups sunflower oil for frying in a deep kadhai, no more than a third full, over medium heat. A single lentil should sizzle and rise in 2–3 seconds (about 350°F). Never leave the oil unattended.
5 minStep 3: Put the chana dal in a wire frying basket or large sieve and fry 6–8 minutes until the bubbling slows and the dal is crisp and pale gold. Drain on paper.
8 minStep 4: Fry the masoor the same way for 4–5 minutes until crisp, then fry 2 ⅛ oz raw peanuts for 2 minutes. Drain everything on paper.
7 minStep 5: While still warm, toss with 1 tsp red chilli powder, 1 tsp black salt, ½ tsp salt, 1 tsp dry mango powder (amchur), 1 tsp powdered sugar, 1 tsp roasted ground cumin and ½ tsp ground black pepper. Cool completely and store airtight for up to 3 weeks.
5 min
KrazyBadal
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Perfect for:Diwali