Ingredients for Dalmoth Namkeen:
Chana Dal - 1 Cup (200gm)
Masoor Dal - 1 Cup (200gm)
Salt-½ teaspoon
Black salt- ½ teaspoon
Amchoor- ½ teaspoon
Black pepper powder- ½ teaspoon
Red chilli powder- ½ teaspoon
Roasted cumin powder- ½ teaspoon
Baking soda - 1 teaspoon

Method:

Soak it. Wash both gram dal and lentil pulses separately, wash them thoroughly with water and soak the two pulses in separate utensils and soak them for 5 to 6 hours. In addition, add ½ teaspoon baking soda in each pulse and mix it.

After 6 hours, take out the water from the lentils and thoroughly wash them and filter them with sieve and remove all the water and take it with the cloth. There should not be any water in the lentil. Put oil in a pan and heat it. When the oil is well heated. Put lentils in hot oil and let the pulse run slightly with the spoon, foam in the oil will start forming.

When the foam ends with oil and the pulse comes on top of the oil, then the pulse is ready. Take out the lentil from the pan. Put the sieve on a bowl for a while so that the oil left in the cup should be left. Fry the remaining lentils in the same way. After the oil has been sifted, take out the strained pulse in a bowl. After frying the gram put lentil pulses in Kadhaahi. Just like gram dal was fry, fry this lentil in the same way and keep it aside on the sieve.

Bounce the pulse in the sieve, then there is the sound of tinkering in it, means dal crispy is ready. It takes about 5 to 6 minutes to fry one time. Mix the spices: Put salt, black salt, amchoor, black pepper powder, red chilli powder and roasted cumin powder in a bowl.

Mix all spices well. Then, add half-a-half masala in both pulses. Mix the spices well in both pulses. Dalmoth is ready.

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