3 ways Namkeens
from https://hebbarskitchen.com/

Haldiram is one of the popular brand in india producing a variety of savoury snacks. there are myriad types of snacks it produces and i have tried to reproduce 3 most popular ones using peas and lentils without any added preservatives (Chana dal (chick peas), Matar dal (yellow split peas), Moong dal (mung beans))

for moong dal namkeen:
1 cup moong dal
1 tsp salt, for soaking
water, for soaking
1/2 tsp salt
oil, for frying

for matar namkeen:
1 cup green peas
1/4 tsp baking soda
1 tsp salt, for soaking
water, for soaking
1/2 tsp cumin powder
1/2 tsp chilli powder
1/2 tsp coriander powder
1 tsp aamchur
1/4 tsp ginger powder
1/2 tsp pepper powder
1/2 tsp salt

for chana dal namkeen:
1 cup chana dal
1 tsp salt
water, for soaking
oil, for frying
1/2 tsp chilli powder
1/2 tsp pepper powder
1/4 tsp garam masala
1 tsp aamchur
1/4 tsp ginger pwoder
pinch hing / asafoetida
1/2 tsp salt

haldiram's style moong dal namkeen preparation:
firstly, in a large bowl take 1 cup moong dal, 1 tsp salt and soak for 2 hours.
drain off the water and spread on a clean cloth to dry completely.
now transfer the moong dal in a strainer and deep fry in hot oil.
fry on medium flame stirring continuously.
after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
drain off the namkeen over kitchen paper to remove excess oil.
when the namkeen is still hot, add ½ tsp salt and mix well. you can also add pepper or chilli powder here.
finally, halidram's style moong dal namkeen is ready to enjoy for a month.

haldiram's style matar namkeen preparation:
firstly, in a large bowl take 1 cup green peas, ¼ tsp soda, 1 tsp salt and soak for 8 hours. soda helps to soak the peas well and turns matar soft when frying.
drain off the water and spread on a clean cloth to dry completely.
now transfer the matar in a strainer and deep fry in hot oil.
fry on medium flame stirring continuously.
after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
drain off the namkeen over kitchen paper to remove excess oil.
when the namkeen is still hot, add ½ tsp cumin powder, ½ tsp chilli powder, ½ tsp coriander powder, 1 tsp aamchur, ¼ tsp ginger powder, ½ tsp pepper powder and ½ tsp salt.
mix well making sure all the spices are well combined.
finally, halidram's style matar namkeen is ready to enjoy for a month.

haldiram's style chana dal namkeen preparation:
firstly, in a large bowl take 1 cup chana dal, 1 tsp salt and soak for 4 hours.
drain off the water and spread on a clean cloth to dry completely.
now transfer the chana dal in a strainer and deep fry in hot oil.
fry on medium flame stirring continuously.
after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
drain off the namkeen over kitchen paper to remove excess oil.
when the namkeen is still hot, add ½ tsp pepper powder, ¼ tsp garam masala, 1 tsp aamchur, ¼ tsp ginger powder, pinch hing and ½ tsp salt.
mix well making sure all the spices are well combined.
finally, halidram's style chana dal namkeen is ready to enjoy for a month.