Roasted Poha Makhana Mixture
High Protein Healthy Namkeen with Moong Dal
Intro:
If you’re searching for a snack that’s crunchy, delicious, and rich in protein, this Roasted Poha Makhana Mixture with Moong Dal is perfect for you.
One serving (about ½ cup) delivers:
✅ Approximate Nutritional Value:
- Calories: ~180 kcal
- Protein: ~12 grams
- Healthy Fats: ~8 grams
- Fiber: ~4 grams
- Rich in iron, magnesium, and plant-based protein
Why I like this?
I personally started making this because I often craved salty chips and packaged namkeen in the evenings. Switching to this homemade snack helped me break that habit. I feel full and satisfied without guilt—and the roasted moong dal makes it extra nutritious.
🕒 Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 5 min | 15 min | 20 min | 4–6 |
- 2 cups thin poha (flattened rice)
- 1 cup makhana (fox nuts)
- ¼ cup peanuts
- ¼ cup roasted chana dal
- ¼ cup dry roasted moong dal (high protein!)
- 10–12 almonds
- 8–10 curry leaves
- 2 tsp oil (coconut oil or any neutral oil)
- ¼ tsp turmeric powder
- ¼ tsp red chili powder (optional)
- Salt to taste
- 1 pinch black pepper powder
How to Make Roasted Poha Makhana Mixture with Moong Dal
- Dry roast the poha:
- Heat a large pan on low flame.
- Add poha and roast for 4–5 minutes, stirring gently until crisp.
- Transfer to a bowl.
- Dry roast the makhana:
- In the same pan, roast makhana for 3–4 minutes until crunchy.
- Set aside.
- Roast the nuts:
- Heat 2 tsp oil.
- Add peanuts and roast until golden.
- Add almonds, roast for 1–2 minutes.
- Add roasted chana dal and curry leaves.
- Sauté until curry leaves turn crisp.
- Combine all ingredients:
- Add roasted poha and makhana back into the pan.
- Add dry roasted moong dal.
- Sprinkle turmeric, salt, black pepper, and red chili powder.
- Toss everything gently so spices coat evenly.
- Cool and store:
- Let the mixture cool completely before storing.
- Keep in an airtight jar for up to 2 weeks.
💡 Why Add Dry Roasted Moong Dal?
✅ Protein Power:
Just ¼ cup of moong dal adds ~14 grams of plant protein to the mix.
✅ Great Crunch:
It’s lightly crisp and blends perfectly with poha and makhana.
✅ Easily Digestible:
Moong dal is light on the stomach and packed with minerals.
🌿 Serving Ideas
- With a hot cup of chai or coffee
- As a topping on curd or salads
- For kids’ tiffin box
- As a travel snack
My Experience
Ever since I started adding dry roasted moong dal, this mixture has become my go-to evening snack. I’ve noticed that I feel fuller for longer, and I no longer crave chips or fried items. It’s also become a favorite in my family because it’s so crunchy and flavorful.
❓ FAQs
Q: Is moong dal fried?
No—it’s dry roasted, making it much healthier.
Q: Can I skip peanuts?
Yes—feel free to replace them with more almonds or cashews.
Q: How long does it stay fresh?
Up to 2 weeks in an airtight container.
Try This Recipe!
If you make this Roasted Poha Makhana Mixture with Moong Dal, share your feedback in the comments or tag me on social media—I’d love to see how it turned out!
