Recipe Mung Dal Crunch

When I was growing up, the hawkers and Halwaii used to sell Mung Dal Crunch in paper cones made out of old newspaper for about one Anna (one sixteenth of a Rupee). This is not a spicy hot or even a spicy snack. The only spice used is salt. If you want, you may sprinkle some ground pepper and fresh lime juice for added flavor.

Ingredients

1. Mung beans (skinless split): 1Cup
2. Water: 6 cups
Salt: 1 teaspoon

Method

Step 1:  Soak split skinless Mung Bean over night in water. 
Step 2:  Set your deep fryer to 350º F. Use vegetable oil in the fryer. Use a large fine net Sieve with a handle. Fill the sieve about 1/3 with beans. Fry in the oil till they are golden yellow. Remove and empty on paper towel to absorb oil. Repeat till all the beans are fried.
Step 3: You may change paper towel and use rub them with another dry paper towel till most of the oil is gone. Don't let them cool off. Spread on a cookie sheet and sprinkle salt. Mix them well so they are all coated. Let them cool.