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!
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.