¼tspchaat masalaor to taste, see notes for alternatives
waterto rinse and soak the moong dal
Wash and soak the moong dal-
Rinse the moong dal a couple of times and soak it in atleast 2 cups of water. Add the ground turmeric as well.
Let it soak for atleast 1.5 hours. I have let it soak for up to 2 hours.
Drain & pat dry-
After 1.5 hours, drain the water from the moong dal thoroughly. Now spread it evenly on a kitchen towel like below. Using a paper towel, press it gently to remove the excess water. Let it sit for 1 to 1.5 hours. This is a crucial step. Make sure you are letting the dal dry thoroughly.
In an MV safe plate, add the dal and spread it evenly as you can for even cooking.
Microwave the dal for 4 minutes at the highest heat setting.
Take it out and add the oil and mix it well.
Microwave the dal again for 4 minutes at the highest heat setting.
After this, microwave for four more minutes but remove the plate for every two minutes. Shake/mix the dal for even cooking. After 8 minutes, keep an eye on the dal and remove it at the desired crunchiness preference. I let it microwave for 12 minutes.
Now add the chaat masala and toss the dal well. Allow it cool and store in an air-tight container.
Conventional Oven Method-
First, preheat the oven to 400 deg F.
Line a baking tray with a parchment paper or aluminum foil.
Now evenly spread the drained moong dal in the tray.
Bake the moong dal at 400 deg F for 10 minutes. After 10 minutes, take it out, add the oil and mix and shake it well.
Now bake again for 8 to 10 minutes. After 7 minutes, I would start checking and remove it at the desired level. The total baking time is 18 to 20 minutes.
Add the chaat masala and toss the dal well. Allow it cool and store in an air-tight container.
For ½ cup of moong dal, you need only ½ to 1 tsp of oil. Use any neutral oil or oil of your choice.
Do not microwave in a single stretch. Check for every 4 minutes, and after 10 minutes, I would check for every one minute. Also, use a sturdy microwave-safe plate. If the plate gets hot after 8 minutes, wait for two minutes before microwaving.
I used ¼ tsp of chaat masala and did not add any salt or red chili powder. You can add less than ¼ tsp of red chili powder and black salt combination or black salt + roasted cumin powder combination or jal jeera masala. You can add and adjust the spices according to your preference.
I tried this recipe in my 900W MV, and this timing worked well. If you are using a 1100W MV, you might need only 8 to 10 minutes. So, according to your power level, the timing varies. So keep an eye after 6 to 7 minutes.
A minute or two extra will make the dal slightly red, but it's still good. But dark red ones are not pleasant.
If you increase the quantity, the timing might vary slightly. Use a big plate and spread it evenly, and with 900W MV, you can make it in less than 15 minutes. For the regular oven, it shouldn't change much.