This Spiced Crunchy Lentil Snack are easy to make, wholesome, and satisfying! But taste like junk food. The crunch reminds me of Corn Nuts and you can add the same kind of flavors too!
Video tutorial for Crunch Spicy Lentils
The Inspiration
I was inspired to make these crunchy lentils after I tried Snack Out Loud Crunchy Bean Snack from a Vegan Cuts Box. It was a lovely tomato basil flavour which sent me online to see how to buy them. Sadly, they were only be available in the US. And you know what that means for this crafty Canadian!
How to Make Spicy Crunchy Lentil Snack
Making these lentils crunchy and spicy is a simple process. First, wash your lentils of choice. I used moong dal (hulled mung beans) this time.
Then, cook them in water until fully cooked but not mushy. For moong dal, this took 20 minutes.
Afterwards, you’ll drain them. Set them aside while toast some curry powder. When it becomes fragrant, add the cooked lentils and stir to coat them. Stir continuously as the lentils dry.
You’ll know the lentils are becoming dry enough when they don’t clump anymore. At the point, make a well in the center of the lentils and add one tablespoon of oil. Add chili flakes to the oil and let it bloom for a few seconds. Then you can stir the lentils into the oil and keep cooking until the lentils become crisp and crunchy. They will start to release a nutty aroma and you’ll hear some popping.
Lentils got crunch!
This was a fairly large batch. Feel free to reduce the amounts, adjust the spices for your palate, and to use whatever type of lentils you like. I stored mine in a mason jar but made sure that the lentils were completely cooled before sealing the jar. This helps ensure that the lentils stay crunchy.
Printable recipe for Crunchy Spicy Lentil Snack
Spiced Crunchy Lentil Snack
A delicious, crunchy, satisfying snack made from wholesome lentils. They are reminiscent of Corn Nuts but much better as they are packed with antioxidants, protein and iron. I used moong dal but you can use any type of lentil you like. This recipe makes a large batch (about 3 cups); feel free to reduce the amount if you like.
Ingredients
- 1 1/2 cups uncooked moong dal or other lentils (3 cups if using cooked lentils) (355ml)
- 1 teaspoon madras curry powder (or use any curry powder you like)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne powder
- 1/8 teaspoon white pepper
- 1 teaspoon red chili flakes
- 1 tablespoon cooking oil (I used unrefined coconut) [15ml]
Instructions
- In a medium sized pot, rinse and drain the uncooked lentils. Fill the pot with water, about 2 inches (5 cm) above the level of the lentils and heat to a boil.
- Reduce the heat and let simmer until the lentils are fully cooked but not mushy. It took 20 minutes for the moong dal. Adjust the cooking time to the type of lentils you are using.
- Drain the lentils very well using a mesh strainer.
- Heat a large frying pan or skillet over high heat. When the pan is hot, add your curry powder, stir it around, then add the lentils quickly afterwards.
- Stir while cooking continuously to allow the water in the lentils to evaporate. This will take around 10 minutes.
- When the lentils are fairly dry, they will not clump together as much. Make a well in the center of the lentils and add one tablespoon of cooking oil. Add the red chili flakes to the oil. Some of the volatile oils in the red chili may release at this time so stand back from the stove and turn on your stove top fan if you have one available.
- Stir the lentils into the oil and continue cooking and stirring for about 5 minutes or until the lentils get crisp and crunchy. The lentils will start to release a nutty aroma and you will hear some popping.
- Test the lentils for doneness by taking a small spoonful, letting it cool and tasting it. Adjust the seasonings to your preference. Enjoy!
- If you want to store the lentils, let them cool completely before storing them in an airtight container at room temperature. If not cooled completely, they may lose their crunchiness.
Notes
To store, let the spicy crunchy lentils cool completely before storing them in an airtight container at room temperature. If not cooled completely, they may lose their crunchiness.
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Thanks I was looking for it. We Indians have a snack food product by name Haldiram. They have this crunchy lentil. Always loved it. Now I dont need to buy, can make it on my own 🙂
I just made this recipe and oh my goodness it is soo delicious! thank you for sharing, I am going to make this again and again.
Hi. Awesome recipe. I can’t believe there are others who were looking for this type of Lentil snack. And then we created a snack product which is now a retail product for sale. It can be found on our website, which is http://www.rostedsnacks.com – Just in case you don’t have time to cook these up yourself.
P.S. I was thinking about offering my snack product in Vegan Cuts Snack Box. It seems like you weren’t the biggest fan. Are you still a subscriber? Do you think I should do it?
Make sure to use same size lentil! The red cooked faster than the green do I ended up with mush! I’ll try again??
Can you substitute black pepper for white pepper?
Hello! Thank you for posting this. Could they be baked? If so what temp and time?
I tried this recipe and the lentils turned out too hard. Did I over cook them?
Sounds like maybe you undercooked them during step two.