Sev masoor / Dalmoth recipe
Sev Masoor serves as an excellent teatime snack, ideal for both casual munching and travel. It boasts a long shelf life, lasting for months. The recipe offers numerous variations, with some including cashews or fried chana dal. However, I've kept it simple at home, omitting these additions, but feel free to add them if you prefer. This mildly spiced namkeen allows for spice adjustments according to your taste. Moreover, it's a gluten-free and vegan snack recipe.
Ingredients
- 1 cup Whole Masoor / Red lentil
- 1 cup Sev / Nylon Sev
- 1 teaspoon Black Salt / Sanchal powder
- ½ teaspoon salt
- ½ teaspoon Chili powder
- ¼ teaspoon Turmeric powder
- Pinch of Hing
- Oil for frying
Instructions
- Wash and soak Masoor overnight or 6 to 7 hours.
- Rinse again, strain it and spread evenly in a kitchen or paper towel for 15 to 20 minutes or until all the water is absorbed and dal becomes dry. (Change the paper towel if required).
- In a bowl, mix salt, black salt, chili powder, turmeric powder, and hing. Keep it aside.
- Heat oil in a pan until smoking point. Add Masoor in batches and fry until golden brown or until it floats on top and the shhhh sounds eases from oil. (You can see in the video bubbles in oil while Masoor was added and when it gets fried there are almost no bubbles, and it floats on top). Keep fried masoor in kitchen tissue to remove excess oil. Sometimes it is hard to take out fried Masoor from oil. To make it easy I prefer to use a bowl with holes. Just add masoor and carefully place this bowl in the oil(Please refer video) and fry it, stirring occasionally. That way you can take out fried masoor easily. Repeat same for rest of the Masoor.
- Once all the masoor gets fried, add prepared masala, sev and mix well. Allow the mixture to cool completely before storing in air-tight container. This stays fresh for up to 2 months.
- Sev Masoor / Dalmooth is ready. Enjoy this with tea or coffee.
Nutrition
Calories: 130kcalCarbohydrates: 16gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 502mgPotassium: 261mgFiber: 7gVitamin A: 70IUVitamin C: 1mgCalcium: 15mgIron: 2mg
Tried this recipe?Let us know how it was!