1cup moong dal
salt to taste
oil for deep fry, as required
Soak the moong dal overnight or atleast for 4 to 5 hours.
Drain the water and pat the dal dry with a paper towel or a dry kitchen towel.
In a heavy bottomed vessel, heat oil until it is piping hot.
Once the oil reaches its smoking point, drop in a moong dal to see if it sizzles immediately. If it sizzles immediately, then the oil is ready for deep frying.
Take care the oil is ready. If the oil is not at the right temperature, the dal absorbs a lot of oil. So take care the oil is at the right temperature.
Deep fry the moong dal in batches and remove them once they turn crispy and golden brown. It took around 20 to 30 seconds to get them done.
Drain the dal in paper towels. Sprinkle salt to taste and mix well.
Store in airtight containers.