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Love is in my Tummy

Plant-based flavor

May 10, 2016 By Tina Dawson 20 Comments

Oven Roasted Moong Dal | Mung Beans

Oven Roasted Mung Dal

Roasted lentils are the perfect evening snack. When the munchies hit, I need something crunchy and salty.

Remember the Oven Roasted Chickpeas I posted here earlier? These are just like that, but faster, and simpler without all the unnecessary spices. Just salt, soaked mung dal and a little, just a little oil.

If you don’t factor in the overnight soak, this takes just 20 minutes to make. Full on protein, that goes down the food pipe a lot easier than the raw version. And this is more flavourful too! I can never get myself to eat mung sprouts raw! Yuck!

Vegan Roasted Mung beans

Just remember to soak the mung beans overnight. If they sprout a little, don’t worry. just bake them a little while longer. More proteins!
1 cup of mung beans after soaking puffed up to about 2 cups, which is what you need for this recipe.

Oven Roasted Moong Dal | Mung Beans

Created by Tina Dawson on May 13, 2016

Oven Roasted Mung Dal

  • Prep Time:5m
  • Cook Time:20m
  • Total Time:25m
  • Serves: 2
  • Yield: 1 cup

Ingredients

  • 2 c soaked Mung beans (Moon Dal)
  • 2 tsp. oil
  • 1 tsp. salt

Instructions

  1. Preheat the oven to 400°F/204°C. Line a baking tray with foil.
  2. The mung beans need an overnight soaking. Drain and dry the mung beans in a kitchen towel.
  3. Combine all the ingredients in the baking tray and spread evenly.
  4. Bake at 400°F/204°C for 20 minutes.
  5. Turn off oven and cool for 10 minutes inside the oven till completely dry and roasted.
  6. Store in an airtight container once completely cool for upto a week.
  • Print
Roasted Mung beans Pin

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Filed Under: 5 Ingredients or less, All Recipes, BAKED not Fried, Cuisines, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: 5 ingredients or less, Indian, Recipes, Served with tea, South Indian, Table for two, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Viraj shah says

    September 21, 2020 at 2:56 am

    Without microwave and and without frying how we can toast it

    Reply
    • Tina Dawson says

      October 22, 2020 at 2:56 pm

      This is baked in the oven – no microwave, no frying.

      Reply
  2. Sam says

    July 7, 2020 at 6:58 pm

    Hi, can you further explain the drying process after the overnight soak? time to dry, how dry the mung should be, what happens if not perfectly dried, etc.. Thanks!

    Reply
    • Tina Dawson says

      September 12, 2020 at 12:01 am

      Before baking the soaked moong dal, I just dry them a little but spreading them over a clean kitchen towel and dabbing them dry. This will help them get more crisp as they bake. I hope this helps.

      Reply
  3. Nina says

    April 14, 2020 at 1:18 pm

    Hi. I made this and they came out super crunchy ?….what do I do wrong?

    Reply
    • Tina Dawson says

      April 14, 2020 at 1:50 pm

      They are crunchy snacks – do you mean it came out too hard to bite? Did you soak them overnight? Sometimes, if the lentils are old, they have trouble soaking up liquid properly. If this happens again, maybe try steaming the soaked lentils to partially cook them, before roasting. I hope that helps.

      Reply
  4. Alisha Sethi says

    September 18, 2019 at 1:11 am

    Nice share!

    Reply
  5. Cheramie Clause says

    May 29, 2019 at 7:02 pm

    Where donyou purchase moong beans? If Amazon which ones I don’t want to purchase the wrong kind.

    Reply
    • Tina Dawson says

      May 30, 2019 at 10:05 pm

      Hey Cheramie! I get my moong dal (like the ones I used in this recipe) from Indian grocery stores in the U.S. Here’s the amazon link: https://www.amazon.com/Organic-Moong-Beans-Green-Whole/dp/B00UQBVX8G/ref=sr_1_13?keywords=mung+dal&qid=1559268191&s=gateway&sr=8-13

      Reply
  6. Swathi says

    May 10, 2018 at 11:31 am

    Hi richa
    Do the mung beans have to be precooked or soaking it overnight is enough..in case of chana it has to be cooked..

    Reply
    • Tina Dawson says

      May 15, 2018 at 11:05 am

      No Mung beans needn’t be cooked/boiled ahead of baking. Soak, dry, season and bake.

      Reply
      • swathi says

        June 6, 2018 at 10:31 am

        thanks a lot …will try making it…

        Reply
        • Tina Dawson says

          June 11, 2018 at 10:24 am

          excellent!!!!

          Reply
      • Lata says

        December 9, 2018 at 2:30 pm

        Hello Madam. What is the nutritional value of 100 gms.
        Protein
        Carbs
        Fats
        Fiber

        Reply
        • Tina Dawson says

          December 14, 2018 at 10:23 am

          The information you’re looking for is available online – Google ‘Nutritional Info’ to find websites that provide that information.

          Reply
  7. Swetha says

    January 7, 2018 at 2:01 am

    Can we make in airfryer? How to as I don’t have oven

    Reply
    • Tina Dawson says

      January 7, 2018 at 8:19 pm

      I am sure you can, Swetha, but since I’ve never used an air-fryer, I can’t help you there. Sorry!

      Reply
    • Neelu says

      July 2, 2019 at 9:09 pm

      Hi Shwetha, i have tried these namkeens in air fryer and they turn out very crispy

      Reply
      • Tina Dawson says

        July 9, 2019 at 7:16 pm

        Thank you for letting me know, Neelu!

        Reply
  8. babloo says

    August 30, 2017 at 8:48 am

    Great recipe Tine, will surely try this. cheers!

    Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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