Legume-based snacks are on trend right now. While they are good– and good for you– (they are often expensive. You can easy make your own for a fraction of the cost.
For this recipe, I used shelled moong dal, which is readily available in well-stocked supermarkets or online. Most other small, tender lentils can be used. You can also use whatever seasonings you like (here, I just used some kosher salt).
3/4 cup Mung bean lentils (also called moong bean dal)
2 cups water, for soaking the lentils
1 tablespoon oil
salt, to taste, or other dry seasonings
- Soak the lentils for at least 8 hours, rinse, and then drain.
- Preheat your oven to 425 degrees.
- Place the lentils on a silicone mat lined baking sheet, and drizzle with the oil. Mix up the lentils with your hands to make sure they are evenly coated, and then spread the lentils out in one even layer.
- Bake in the oven for 12-15 minutes until the lentils start to deepen in color.
If some of the lentils are cooking faster than others, mix them all together, and spread them out again on the baking sheet.
- Bake for 5-10 minutes more, a majority of the lentils are dry and crispy.
- Allow to cool on the baking tray, and then season.
- Using a bench scraper, put the crispy lentils into an airtight container or plastic bag.