Sizzling Tastebuds, Snacks

Fried Moong Dal | Tasty Snacks (Haldiram Style)


Monsoons have set in early in Mumbai this year. And the usual monsoon eats tempt us each evening – who doesn’t like nice fried pakoras with a hot cup of tea ! And though we don’t generally indulge in deep fried stuff, I was looking around for semi-healthy alternative when I chanced upon this amazing snack from Suma’s blog. I tweaked her recipe a bit and ended up with this scrumptiously delicious dish – Fried Moong Dal (Haldiram style), which every one enjoyed at home. I wanted to temper with fried curry leaves, but my pantry hasn’t been updated for quite some time, thanks to the torrential rains that don’t allow me to shop for groceries often..  Thanks Suma for the guidelines -we enjoyed making this !

This goes to BM # day 4 and also to Susan’s MLLA #36 hosted by Aqua. Also to Saffron Streaks’ event –Monsoon Medley

Soaking time:8 – 10 hours (or overnight) .Preparation time: 15 mins. Cooking time : 15 mins.


·         Split yellow gram – 1 cup (I used 1/3 cup as I was making this at home for the first time)

·         Oil – for frying – I needed about 1.5 cups

·         Salt – to taste

·         Turmeric – 1/8 tsp

·         Asafoetida / Hing – ½ tsp

·         Red chilli powder – ¼ tsp

·         Baking Soda – ½ tsp

·         Hot water – 3 cups

·         Curry leaves – few


1)      Wash moong dal several times in running water. Drain and soak in hot water (not steaming) with ½ tsp of soda overnight in a covered vessel.

2)     Next morning, drain the dal and rub the moong dal with a soft clean white cloth.

3)     Heat oil to smoking point, and then turn to medium. Fry the moong dal – in batches- on medium heat till they crackle and the bubbles disappear on the surface.

4)     Use a slotted spoon and remove batches of moong dal onto a bowl / plate lined with tissue paper.

5)     Let the tissues absorb the oil completely and transfer onto another plate. Mix salt, chilli powder, turmeric, asafoetida (hing) and sprinkle this mixture evenly on the fried lentils. Toss it lightly.

6)     Store in an air tight container and enjoy as a delicious tea time snack !


1)      Do not overheat the oil else the lentils will turn hard.

2)     Add the salt and other spices when the fried gram is slightly cool. Else it would absorb more salt.

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  1. Yummy Kalyani .. my favorite dish .. perfect with a cup of tea 🙂

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  2. One of my favorite Haldiram crunchies. Glad you were able to replicate it.

  3. vaishali sabnani

    Perfectly made….looks inviting…specially with that green chilly….:)

  4. Priya Sreeram

    this is a lovely snack and i sooo enjoy the store bought ones- u have done a very good job of it kalyani !

  5. You have made this perfectly…looks exactly like the packed ones we get…superb

  6. perfect snack

  7. MySpicyKitchen

    How would not love this tasty snack! I don't make it at home but always use to look forward to in on Air India flight. They use to give this as a snack.

  8. looks so perfect nice pic. too and comming to the Baathi recipe wheat flour 1 cup and suji 1 tab sp hope you got it…

  9. Awesome all time fav!!

  10. Jayashree

    Oh wow…..I didn't know this was so easy to make at home. Looks good.

  11. This is our home fav..nice recipe to share !

  12. Priya Suresh

    Love halidram's fried moongdal very much, feel like munching rite now..

  13. Suma Gandlur

    A favorite at our home too.

  14. Love these fried moong dal..your picture makes it perfect..

  15. Archana Vivek

    Wow excellent.Lovely.I am going to do this for the next ocassion in our house.

  16. yummy of my personal fav looks very yummy

  17. that looks yummy and easy enough to try 😉

  18. Lovely snack….

  19. Ambreen (Simply Sweet n Savory)

    This looks fantastic. One of my family's favorite. Thanks for sharing this easy recipe 🙂

  20. Wow..this looks so perfect…will definetely try this sometime

  21. could you please share how you got such big sized fried moong dal? i tried this at home but my moong dal did not become big like this as Haldirams. It remained the same size like raw moong dal and it turned brown too. Thanks

  22. The recipe looks great! You have such a nice blog here.

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