Two well-known culinary experts have shared step-by-step guides on how to prepare savory snacks made from legumes.

兩位知名烹飪專家分享了如何製作豆類鹹味小吃的逐步指南。

First, Ranveer Brar shared a method for making moong dal pakodas on social media. This process involves coarsely grinding soaked green moong dal and mixing it with ginger, chilies, and roasted peanuts before deep-frying them. Furthermore, Brar explained that these fritters can be turned into a 'kadhi' by adding a spiced yogurt mixture. To complete the dish, he suggests serving it with a peanut chutney made from roasted nuts, yogurt, and spices.

首先，Ranveer Brar 在社交媒體上分享了製作 moong dal pakodas 的方法。這個過程包括將浸泡過的綠 mung dal 粗磨，與薑、辣椒和烤花生混合後深炸。此外，Brar 解釋這些炸餅可以透過加入調味優格混合物，變成「kadhi」。為了完成這道菜，他建議搭配由烤堅果、優格和香料製成的花生蘸醬。

At the same time, Kunal Kapur introduced a way to make masoor dal namkeen. This method requires soaking whole masoor dal for at least four hours or overnight, followed by a drying phase. The lentils are then deep-fried using a metal strainer to ensure they are cooked evenly. Finally, the snacks are seasoned with hing, chaat masala, and black salt. Kapur emphasized that this snack is high in protein and can be stored for a long time in airtight containers.

與此同時，Kunal Kapur 介紹了製作 masoor dal namkeen 的方法。此方法需要將整顆 masoor dal 浸泡至少四小時或浸至隔夜，接著進入乾燥階段。然後使用金屬濾網深炸豆類，以確保烹煮均勻。最後，在小吃中加入 hing、chaat masala 和黑鹽調味。Kapur 強調這種小吃蛋白質含量高，且可用密封容器長期保存。

Both chefs have provided clear instructions on how to turn simple lentils into versatile and tasty snacks.

兩位廚師都提供了清晰的指示，教導如何將簡單的豆類轉化為多用途且美味的小吃。