Agra Dalmoth
A crunchy, tangy-spicy namkeen of fried split moong dal, peanuts and curry leaves, an Agra speciality traditionally paired with the city's famous petha as a savoury counterpart.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Kadai
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 10 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 180 kcal
Instructions
- 1
Soak the moong dal for 2 hours. Drain and spread it on a clean cloth to dry completely for at least an hour.
- 2
Heat oil in a kadai (deep pan) on medium heat. Deep-fry the dried dal in small batches until crisp and light golden, then drain.
- 3
Fry the peanuts in the same oil until golden and crunchy. Drain well.
- 4
Fry the curry leaves briefly until crisp, taking care as they will splutter. Drain well.
- 5
Fry the broken dried red chillies for a few seconds until fragrant. Drain well.
- 6
Put the fried dal, peanuts, curry leaves, and red chillies together into a large bowl.
- 7
Add red chilli powder, chaat masala, black salt, amchur (dry mango powder), and salt while still warm. Toss well to coat evenly.
- 8
Spread the mixture out on a tray to cool completely.
- 9
Store in an airtight container once it is fully cooled and crisp.
Chef's tips
Dry the soaked dal completely before frying for a light, crunchy texture and to stop hot oil from spattering. Season the namkeen (savoury snack) while still warm so the spices stick well.
Ingredient substitutions
- moong dal → a mix of moong dal and chana dal for varied texture
Storage
Store in an airtight container at room temperature for up to 3 weeks.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Frying wet dal, which makes the hot oil splatter dangerously and leaves your dalmoth soft and soggy.
Serving suggestions
Cooked Agra Dalmoth?
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