Easy & Crispy Masoor Dal Chop Recipe 🍽️🔥 | Perfect Evening Snack 🌇

✨Good afternoon, dear friends of the Hive community.
I’m Mita, and just like every day, I’m back again with an easy cooking recipe for you all. Welcome everyone to my new blog. For today’s afternoon snack, I made Masoor Dal Chops, and today I’m going to share that recipe with you.

These masoor dal chops can be served with rice or biryani, and they’re also perfect as a snack. If you don’t have any allergy to masoor dal, then you should definitely try this recipe. It’s a crispy and spicy item.
In my family, I’ve seen this dish being cooked more often during the month of Ramadan. It’s a very popular iftar item. In the coming Ramadan, I’ll share recipes like eggplant chops, potato chops, and many other types of chops with you. If you follow my recipes, your chops will definitely turn out crispy and yummy. I’ll also share many useful tricks that I personally follow and get great results from. To keep the taste and crispiness for a long time, please follow the recipes I share.
Ingredients needed to make Masoor Dal Chops:
Masoor dal (red lentils)
Chopped onion
Garlic paste
Turmeric powder
Salt
Oil
Cumin powder
Coriander powder
Potato
Chopped green chili
Preparation Method:

🧆First, I take one cup of masoor dal, wash it well, and soak it until it swells and becomes almost double in size. With one cup of dal, I got around 12–13 chops. You can adjust the quantity according to how many you want to make. The dal will absorb water and swell within about half an hour. After that, I drain the water and grind it on a stone grinder (shil-pata). While grinding, I don’t use any extra water. You can also blend it in a blender, but then the paste becomes too smooth and sticky, and the authentic taste doesn’t come out as well. Still, you can do it if you want.
If the mixture becomes too soft or runny, you can add rice flour, all-purpose flour, or cornflour to bring crispiness. If fresh masoor dal batter is ground on a stone grinder, it becomes fluffy and there’s no need to add any flour. The dal should be semi-ground; there’s no need to make a very fine paste.

Now add chopped onion, chopped chili, turmeric, salt, coriander powder, cumin powder, and garlic paste, and mix everything well. I also add finely chopped potato. You can skip it if you want, or you can add chopped cabbage, potato like I did, or grated carrot—it’s completely your personal choice. You can also add chopped coriander leaves if you like, but I didn’t because I don’t prefer the smell of coriander leaves.

Once the mixture is ready, heat oil in a pan. Take small portions of the mixture by hand, shape them into round patties, and gently drop them into the oil.

Fry on low heat; don’t rush the process. Take your time and fry patiently so they don’t burn.

Try to keep the chops as thin as possible. Fry them like this, and your masoor dal chops will be ready.

If there’s no egg at home or if you don’t feel like eating fish or meat, these chops taste amazing with curry. I also make them sometimes as an afternoon snack.

If you want to make them in advance and freeze them, lightly fry the chops and store them in an airtight box in the freezer. Whenever you feel like eating, just heat a little oil in a pan and fry them—ready to serve within 5 minutes.
If you like my shortcut recipes, please do comment. If you have any good ideas or opinions, feel free to share them in the comment box. I personally enjoy fried foods a bit more. You can also share your easy, simple, and delicious recipes with me.
That’s all for today. I’ll be back with a new blog soon. Until then, stay healthy and well.
Thank you everyone. 😊