What’s your favourite way to eat lentils? For me, it’s roasted. These are very popular snacks in India, but out there, they are deep fried. Okayy, so it’s tastier, but hey! My version is healthier, not to mention grease-free!
If you haven’t already checked out my earlier posts on Oven roasted chickpeas and Oven Roasted mung beans (moong dal), go take a look now. These are seriously the most delicious and fun way to eat lentils. Especially if you’re a crunch maniac like me!
This particular snack is made with a lentil called Chana Dal. Do not confuse with Channa (chickpeas) though. They are not-the-same. Chana Dal is split Bengal gram, and looks very similar to split pigeon peas. Again, not-the-same!
To make these insanely delicious chana dal snack, you start by soaking them in water. Half an hour should do it.
Then you boil it in water (with a pinch of salt) until it’s cooked. Most people say that you should cook the chana dal until it’s cooked but holds its shape. I cooked mine a little bit longer, till it was soft enough to mush with your fingers with no effort. And you know what? Makes for a super crisp roasted lentil. The kinda crunch that doesn’t hurt your teeth, but just glides in like a potato chip.
Stir in the oil and seasoning and bake for about half hour until golden brown! You are done!
Oven roasted Chana Dal
Ingredients
Method
- Preheat the oven to 400°F / 200°C. Line a baking tray with foil,
- Toss all the ingredients into the prepared baking tray. Stir well to combine.
- Bake for 30-40 minutes, stirring every 10 minutes until slightly browned. Keep a close eye after 25 minutes to avoid burning.
- Cool inside the oven for 10 minutes, then cool completely on a wire rack before storing in an airtight container for upto a week.
Farzana D says
Hi Tina
Thank you for sharing this recipe.
I am looking at a low salt snack. Can you roast/bake whole black gram in a similar way with less salt? IF yes, could you share a recipe?
Tina Dawson says
The addition of salt is purely for taste, so feel free to omit or add as little as you prefer. I don’t have a recipe for black gram, but here’s one with green moong dal – I believe the same recipe will work for whole black gram as well.
Trisha says
I’ve never had these before so I don’t know if they came out right, but are they supposed to be so hard that you are afraid your teeth are gonna bust?
Tina Dawson says
No Trisha, it’s not supposed to be that hard. Did you soak them and boil them well before roasting? I find that the softer the boil, the crispier the bake. I’m sorry you had a bad experience wit this recipe.
Natalie says
I just made these a couple hours ago and they were super easy and turned out perfect. I cooked them a little longer like you suggested and I like it a lot better than the ones you get at the store, which are much harder. Great recipe! I will be trying other lentils and beans in a similar way.
Tina Dawson says
I’m so glad you liked it Natalie. Thanks for letting me know!
Ruchi says
Hi Tina,
This looks delicious!
Wondering if you have tried roasting chickpeas in a similar way? If yes, what was the result? I have seen roasted chickpeas with spices sold as snack and always wondered if it was possible to make them at home…
Tina Dawson says
Of course you can!!! Here you go: https://www.loveisinmytummy.com/2016/02/oven-roasted-chickpeas.html
Ankita says
I baked them for 20 minutes and then cooled in the oven for 10 minutes. They look like yours, but slightly shrunken and harder in texture. Where did I go wrong? Or is that how it’s supposed to be?
Tina Dawson says
They do shrink with being baked, it’s the price of the crispiness. As long as it tasted crisp and good, I wouldn’t worry too much about the texture.
Pallavi says
Thanks a ton mam,
looking for recipe fm long time, actually my husband love fried, but i restrict him as his cholesterol is high.
Love the recipe will try it today it self.
Tina Dawson says
I hope you like it, Pallavi!
Simon Pal says
I have always bought roasted Channa from shops.
I love the flavour of spices and salt.
I am trying your recipie tonight. So fingers crossed.
Tina Dawson says
Me too, until I discovered we could just bake a batch at home. In stores, it’s deep-fried, so the baked version is going to be a little different in texture, but tastes just as great! Enjoy!
renovate rumah teres says
Its look sooo delicious. Perfect dish!
thanks for sharing recipes with us here. Looking more from you dear
Elizabeth @ SugarHero.com says
Wow, these sound AMAZING! I love lentils anyhow, but have never tried them roasted. I’m excited to try this recipe! Pinned!
Tina Dawson says
Thanks a lot Elizabeth! I’m sure you’ll love it!
Ilona @ Ilona's Passion says
This is such a perfect snack. Looks so delicious already. However, I’ve never tried Chana dal. I wonder where can I buy it.
Tina Dawson says
Ilona, you should be able to find lentils in any asian/indian grocery. I think even Whole foods might carry a small bag.
rika says
Great vegan recipe! I can’t wait to try it this weekend!
Tina Dawson says
Thanks Rika! I am sure you’re gonna love it!
Diana Johnson says
This looks like a great healthy snack! I’ve never tried baking lentils before.
Tina Dawson says
It’s quite fun to eat crunchy lentils… because usually, lentils are cooked soft and used in a soup or curry. This is a nice crunchy surprise, that you can actually use as a crunchy topping to other soups and comforting lentil dishes.
Sarah @ Champagne Tastes says
YUM!!!! This sounds fantastic!! I love roasted chickpeas, and I love lentils.. I’m so buying those lentils and roasting them ASAP! Can you roast other lentils too? I have a gigantic bag of red lentils in my cabinet..
Tina Dawson says
Sarah, the red lentils – is it red kidney beans by any chance… nevertheless, you should be able to roast any lentil…. depending on the size you may have to cook them before roasting. And watch the roast time – again depends on the size of the lentil. Have fun!
Manju | Cooking Curries says
That sounds delicious and will make for a wonderful snack!
Tina Dawson says
Thanks a lot Manju! It is quite delicious!