Monsoon season is not just about rain; it is also the best time to enjoy different hot and crispy snacks with a warm cup of tea. One ingredient that goes well in this season is moong dal. Moong dal is a yellow lentil that is soft, cooks fast, and can be shaped into various delectable recipes. You can use this dal by soaking and grinding it or drying and roasting it.
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Whether you want a crunchy nankeen or are looking for a rainy-day special pakoda, this versatile lentil adds flavour and crunch without being too heavy. This lentil is rich and protein and easy to digest, which makes it ideal for both light meals and snacks. The list below provides some easy moong dal recipes that you can devour in these monsoonal rains.
Moong Dal Tikki
If you are craving a crispy snack for monsoon evenings, you can prepare moong dal tikki for yourself. These patties are made with soaked moong dal, mashed potatoes, green chillies, and aromatic spices. To whip up these high-protein tikkis, rinse and soak moong dal for at least 3 to 4 hours. Then drain and grind it with green chillies, ginger, and garlic till smooth, and mix in chopped onion, coriander, besan, and all the spices. Now, make patties with the mixture, and you can deep-fry, shallow-fry, and air-fry them as per your preference. Once they turn crispy, serve with a spicy chutney.
Moong Dal Pakoda
Nothing can beat the happiness of enjoying classic moong dal pakodas on rainy days. Start by soaking moong dal for at least two hours before grinding it into a coarse paste. Add red chillies, hing, onions, turmeric powder, and coriander leaves to the paste and grind again for a few seconds. Now, drop small portions into hot oil and fry until golden brown. You can even mix chopped onions, methi, or spinach leaves for extra flavour. Serve them with mint chutney or tamarind sauce. These pakodas are light and airy but still filling. Make sure you keep the batter thick for best results.
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Moong Dal Papad
If you're looking to stock up on homemade snacks, moong dal papads are a great pick. They need a bit of planning but are worth the effort. Soak moong dal overnight, and grind it into a smooth paste with salt and a touch of pepper. Spread the paste thinly on plastic sheets or plates and let them dry in the sun for a couple of days. Once dry, store them in an airtight jar. Fry or roast when you want a quick snack. These papads are super crisp and light, and they go really well with tea or curd rice.
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Moong Dal Chakli
Chakli made with moong dal has a slightly nutty taste and melts in the mouth. Dry roast moong dal till light brown and grind it into a fine flour. Mix this with rice flour, sesame seeds, cumin, butter, and some red chilli powder. Add just enough water to make a dough and shape using a chakli maker. Fry in hot oil until golden and crisp. These stay fresh for days and are a great addition to your monsoon snack box. They taste great on their own or with a cup of masala chai. You can also bake them if you prefer less oil.
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Moong Dal Namkeen
Moong dal namkeen is the crunchy snack you often find in grocery stores, but it’s easy to make at home. Start by soaking moong dal for a few hours, then drain completely and spread it out to dry for a bit. Once almost dry, deep fry in hot oil until crisp. Sprinkle with salt, chaat masala, or any spice mix you like. Let it cool before storing it in an airtight jar. You can also mix it with nuts or sev. It’s a great tea-time snack and also works well as a topping for chaats or salads. You can make a big batch and enjoy it through the week.