Moong Dal Crispies, snack in a jar.Recipe Link : http://www.tarladalal.com/Moong-Dal-Crispies--(-Tiffin-Recipe)-33088r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Moong Dal CrispiesAromatic, spicy and flavourful, but very kid-friendly, these Moong Dal crispies make a wonderful snack to send in your kids’ tiffin box. You can make a large batch and store it in an airtight container for around a week, so you can serve it up to your kids whenever they are struck by a sudden hunger pang. For their part, they would love to bite into these crunchy and tasty moong dal and wheat flour crisps, with the exciting flavour of sesame, coriander and lemon. Jar Snacks like these crispes are also very helpful when sudden guests arrive.Preparation Time: 10 minutes. Cooking Time: 45 minutes. Makes 4 cups.Soaking Time: 30 Minutes. ½ cup yellow moong dal (split yellow gram), soaked for 30 minutes and drained1¼ cups whole wheat flour (gehun ka atta)2 tbsp oil¼ cup finely chopped coriander (dhania)1 tbsp sesame seeds (til)2 tsp ginger-green chilli paste1½ tbsp lemon juice3 tbsp sugar½ tsp turmeric powder (haldi)Salt to tasteWhole wheat flour (gehun ka atta) for rollingOil for deep-frying1. Combine the yellow moong dal and blend in a mixer to a coarse paste.2. Transfer the paste into a deep bowl, add all the remaining ingredients and knead into a semi-stiff dough.3. Cover with a wet muslin cloth and keep aside for 5 minutes.4. Divide the dough into 4 equal portions.5. Roll out a portion into a 225 mm. (9”) diameter thin circle using a little whole wheat flour for rolling.6. Cut into equal sized diamond shape pieces using a sharp knife.7. Heat the oil in a deep non-stick kadhai and deep-fry, a few pieces at a time, on a slow flame, till they turn golden brown in colour from all the sides.8. Drain on an absorbent paper.9. Repeat steps 5 to 8 to make more crispies.