Lentil Crackers

30 mins
Serves 22
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Directions

  1. 1Start by washing pink masoor dal 3 to 4 times in a bowl.
  2. 2Start by washing pink masoor dal 3 to 4 times in a bowl.
  3. 3Start by washing pink masoor dal 3 to 4 times in a bowl.
  4. 4Drain all the excess water from the dal.
  5. 5Drain all the excess water from the dal.
  6. 6Drain all the excess water from the dal.
  7. 7Roast the dal along with cloves of garlic in a pan until completely dried.
  8. 8Roast the dal along with cloves of garlic in a pan until completely dried.
  9. 9Roast the dal along with cloves of garlic in a pan until completely dried.
  10. 10Once cooled, transfer the roasted dal and garlic to a mixer jar and grind into a fine powder.
  11. 11Once cooled, transfer the roasted dal and garlic to a mixer jar and grind into a fine powder.
  12. 12Once cooled, transfer the roasted dal and garlic to a mixer jar and grind into a fine powder.
  13. 13Add seeds of your choice, salt, chili flakes, black pepper, and baking powder to the powdered dal.
  14. 14Add seeds of your choice, salt, chili flakes, black pepper, and baking powder to the powdered dal.
  15. 15Add seeds of your choice, salt, chili flakes, black pepper, and baking powder to the powdered dal.
  16. 16Then add oil and warm water to make a stiff dough.
  17. 17Then add oil and warm water to make a stiff dough.
  18. 18Then add oil and warm water to make a stiff dough.
  19. 19Divide the dough into equal portions and press each portion as shown using a bowl or cup with a flat bottom.
  20. 20Divide the dough into equal portions and press each portion as shown using a bowl or cup with a flat bottom.
  21. 21Divide the dough into equal portions and press each portion as shown using a bowl or cup with a flat bottom.
  22. 22Bake the pressed crackers in a preheated oven for 25-30 minutes.
  23. 23Bake the pressed crackers in a preheated oven for 25-30 minutes.
  24. 24Bake the pressed crackers in a preheated oven for 25-30 minutes.

Ingredients

  • 0.5 Cup Pink masoor dal
  • 0.5 Cup Pink masoor dal
  • 0.5 Cup Pink masoor dal
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sesame seeds
  • 2 tbsp Sesame seeds
  • 2 tbsp Sesame seeds
  • 2 tbsp Flax seeds
  • 2 tbsp Flax seeds
  • 2 tbsp Flax seeds
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.5 tbsp Chilli Flakes
  • 0.5 tbsp Chilli Flakes
  • 0.5 tbsp Chilli Flakes
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Baking Powder
  • 0.25 tsp Baking Powder
  • 0.25 tsp Baking Powder
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 0.25 Cup Warm water
  • 0.25 Cup Warm water
  • 0.25 Cup Warm water

Equipment

BowlPanMixer jarBaking sheetOven

Tips

  • Soak the lentils for at least 1 hour if you have time.
  • The crackers can be stored for a month.