Dal Moth
A classic North Indian namkeen made with crisp fried moth beans, sev, nuts, and warm spices. It is crunchy, lightly spicy, and perfect for tea time or for nibbling in small handfuls.
For 8 servings
- prep · ~10 min
Drain and dry the moth beans.
Spread the soaked moth beans on a clean kitchen towel and pat them very dry. Let them air-dry for a few minutes so they fry crisp instead of spluttering.
TIPAny surface moisture will make the oil splutter and soften the beans. - mix · ~2 min
Mix the spice blend.
Combine salt, red chili powder, turmeric powder, black pepper, asafoetida, and dry mango powder in a large mixing bowl. Keep the bowl ready for tossing the hot fried ingredients.
- fry · ~8 min
Fry the moth beans until crisp.
1.Heat the oil for deep frying in a kadai over medium heat.2.Add the dried moth beans in small batches and fry until crisp and lightly deepened in color, about 3 to 4 minutes per batch.3.Lift them out with a slotted spoon and drain well.TIPKeep the heat medium so the beans cook through and turn crunchy without burning. - fry · ~3 min
Fry the nuts and raisins.
1.Fry the cashews until light golden, about 1 minute, then remove.2.Fry the almonds for 30 to 45 seconds until crisp, then remove.3.Fry the raisins for a few seconds just until they puff, then remove immediately. - mix · ~3 min
Toss everything with the spices.
Add the hot fried moth beans, cashews, almonds, raisins, and sev to the bowl with the spice blend. Toss well until the seasoning coats the mixture evenly.
- rest · ~15 min
Cool the dal moth completely.
Spread the mixture on a tray or keep it in the bowl until fully cool. It turns crisper as it cools.
- serve
Store in an airtight jar and serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the soaked moth beans thoroughly before frying; even slight dampness causes spluttering and less-crisp beans.
- 2Fry the moth beans in small batches so the oil temperature stays steady and they turn crunchy instead of oily.
- 3Toss the spice mix with the fried ingredients while they are still hot so the salt, amchur, and hing cling evenly.
- 4Remove raisins as soon as they puff; a few extra seconds in oil can make them bitter and hard.
- 5Cool the dal moth completely before jarring, or trapped steam will soften the sev and beans.
- 6If the mixture loses crunch after storage, spread it on a tray for a while in a dry room before serving.
Adapt it for your goals.
Low-spice
Reduce the red chili and lean more on black pepper and amchur for a milder dal moth that still tastes lively.
nut freeNut-free
Skip cashews and almonds if needed; the moth beans and sev still give plenty of crunch for an allergy-friendly version.
extra tangyExtra-tangy
Increase the dry mango powder slightly for a sharper, chaat-style dal moth that pairs especially well with tea.
garlic flavoredGarlic-flavored
Add a pinch of garlic powder to the spice mix for a more robust namkeen profile without changing the texture.
Why this is on our healthy list.
Legume-Based Crunch
Moth beans and gram flour sev bring the hearty qualities of pulses, making this snack more substantial than plain fried starch snacks.
Nuts Add Good Fats
Cashews and almonds contribute natural fats along with plant compounds, giving richness and a more satisfying bite.
Digestive Spice Support
Asafoetida, black pepper, and dry mango powder add bold flavor while reflecting classic Indian spice pairings often used in savory snacks.
Frequently asked questions
They were likely not dried enough before frying, or the oil was too cool. Fry in small batches over medium heat until lightly deepened and crunchy.
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