Description
The Nepali version of Indian 'Namkeen' (snack mix). A dry snack mixing fried lentils (Dal), thin fried noodle snacks made of chickpea flour (Sev), and peanuts, seasoned sour-spicy with salt, chili powder, and Chaat Masala. A tea companion/snack stocked in cupboards of Nepali homes.
Restaurants serving Dalmoth
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Dal Prep]: Soak skinless lentils (Masoor dal etc.) overnight, wipe completely dry, deep-fry in high-temp oil until crispy.
- [Sev (Noodle) Prep]: Make batter with chickpea flour (Besan), water, spices; pipe into thin noodles into hot oil using a special press (or pierced bag) and fry.
- [Mix]: Put fried beans, noodles, peanuts in a bowl, dust with salt, chili powder, cumin powder while hot, and mix.
Learn more Spice, substitutes, tips
Key spices
Chili powder、Cumin powder、Salt
Substitutes at Japanese supermarkets
Mix JP 'Baby Star Ramen' and 'Fried Salted Peanuts', dust with a little curry powder
Pairing
Chiya (Nepali Milk Tea) / Nepali Beer
Trivia
Nepalis love this 'Dalmoth'; not just as a liquor snack, but it's versatile as a cooking topping—mixed into 'Wai Wai Sadeko' (instant noodle salad) as a textural accent (bulking agent).
Eating tips & etiquette
Pour directly from the bag into the mouth, or serve on a small plate to crunch alongside sweet Chiya (Milk tea) during afternoon snack time.
Allergen
Peanuts