Mumbai has a vibrant street food scene, out of which chaats like bhel and sev puri are hugely popular. Almost every street corner / colony in Mumbai will have a dedicated chaat wala who puts up his mobile shop in the evenings, doing a brisk business until late night.
Similarly, Jhaal Mudi is a Kolkata street food special, which is made without sev or puri, but generous dose of mustard oil, coconut pieces, and heat from green chillies. I remember having this for the first time as a kid, in the Gitanjali Express train from Mumbai to Kolkata, as we were nearing the Howrah station. I assumed this would be very much like bhel puri, but the pungency of mustard oil gave me a solid scare. It is after all an acquired taste. Now, I simply love the flavour and there is a Jhal Mudi wala at Juhu (Mumbai) whom I never fail to visit when I am in that part of the city.
I’ve made this dish borrowing a bit from each of these two extremely popular street foods – Bhel Puri and Jhal Mudi, using Tata I-Shakti Chana Dal.
Fried and spiced chana dal is a popular tea time snack. Here, in an attempt to make it healthier, I have oven baked the chana dal until crispy. You can do the same with moong dal too. It’s a protein rich, healthy snack and can be had as it is with salt and spices of choice.
Chana Dal Chaat
Recipe for Baked Crispy Chana Dal and Chana Dal Chaat