Sev Masoor

Sev Masoor

Sev Masoor / Dalmooth is one of the popular snack in North India. Sev masoor is made using Whole Masoor / Whole red lentils, sev and some spices. My mom used to make this during Diwali or just for a snack. This one is one of the most easy snack / namkeen recipe with very few ingredients which is easily available in your pantry. It is spicy, tangy, soft from inside and crunchy from outside.

Sev Masoor


Sev Masoor

Sev Masoor is great tea time snack, perfect to munch on and perfect to take on a trip. This lasts for months. There are many variation of making this namkeen. Some add cashews, some add fried chanadal. I have skipped adding in this as everyone likes it simple at my home. If you like you can add them. This is Mildly spiced namkeen. You can alter the spices as per your liking. This is gluten free and vegan snack recipe.

Sev Masoor


Sev Masoor


Whole Masoor / Red lentil – 1 cup

Sev / Nylon Sev – 1 cup

Black Salt / Sanchal powder – 1 tsp

Salt – 1/2 tsp

Chili powder – 1/2 tbsp

Turmeric powder – 1/4 tsp

Pinch of Hing

Oil for frying


Video recipe of Sev Masoor

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1. Wash and soak Masoor overnight or 6 to 7 hours.

2. Rinse again, strain it and spread evenly in a kitchen or paper towl for 15 to 20 minutes or until all the water is absorbed and dal becomes dry.(Change the paper towel if required).

3. In a bowl, mix salt, black salt, chili powder, turmeric powder and hing. Keep it aside.

4. Heat oil in a pan until smoking point. Add Masoor in batches and fry until golden brown or until it flots on top and the shhhh sounds eases from oil. (You can see in the video bubbles in oil while Masoor was added and when it gets fried there is almost no bubbles and it floats on top). Keep fried masoor in kitchen tissue to remove excess oil. Sometime it is hard to take out fried Masoor from oil. To make it easy I prefer to use bowl with holes. Just add masoor and carefully place this bowl in the oil(Please refer video) and fry it, stir occasionally. That way you can take out fried masoor easily. Repeat same for rest of the Masoor.

5. Once all the masoor gets fried, add prepared masala, sev and mix well. Allow the mixture to cool completely before storing in air-tight container. This stay fresh up to 2 months.

6. Sev Masoor / Dalmooth is ready. Enjoy this with tea or coffee. 🙂

Sev Masoor



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  1. SUMF
    SUMF 12 June, 2017, 00:41

    Can we do without deep frying it?? How??

    Reply this comment
  2. Freda @ Aromatic essence
    Freda @ Aromatic essence 17 June, 2017, 11:56

    Love these crunchy munchies! Yum yum!!

    Reply this comment

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