Bombay Mixture | Dal Mixture
Diwali, the joyous festival of lights, feels incomplete without a spread of crunchy and savory Indian snacks. Among these festive favorites, Bombay mixture (also known as dal mixture or Mumbai mixture) holds a special place for its irresistible crunch and bold flavors. Made with a delightful combination of whole masoor dal (red lentils), sev (Ompodi), an assortment of nuts, and a perfect blend of spices, this popular snack is a go-to choice for celebrations and gatherings across India.
Originating from the vibrant streets of Mumbai, Bombay mixture has evolved into a versatile snack that pairs wonderfully with any occasion. Whether you’re celebrating Diwali, Navratri, or simply want a satisfying snack to enjoy with your favorite chai or cool beverage, Bombay mixture adds a flavorful, satisfying crunch.
What Makes Bombay Mixture Unique?
The signature taste of Bombay mixture comes from a few key ingredients. Whole masoor dal gives it a hearty crunch, while a dash of black salt (kala namak) enhances its authentic, savory flavor. These ingredients set Bombay mixture apart from other types of namkeen or mixtures, making it truly unique. I’ve also included whole moong dal in this recipe, adding more texture and protein, though you can experiment by adding dried white peas, chana dal, or horse gram dal for a richer, protein-packed snack.
For the crispy component, I used Ompodi (also called sev in Hindi), but if you enjoy extra texture, consider adding kara boondi or mini fried chickpea balls. Adjusting these elements allows you to create your own personalized version of this classic treat!
Tips and Variations for the Perfect Bombay Mixture
**Use Fresh Ingredients**: Always use fresh lentils, nuts, and spices for the best flavor.
**Customize Spice Levels**: The amount of spices can be adjusted based on your personal preference—there’s no one “right” way to flavor Bombay mixture, so feel free to play around!
**Add Nuts and Raisins**: If you enjoy a hint of sweetness, add raisins and a sprinkle of sugar. For added richness, mix in extra nuts like pistachios or walnuts.
**Experiment with Dals**: While masoor and moong dals are traditional, you can try using a variety of lentils for more protein and a unique flavor.
Health Benefits of Bombay Mixture
This crunchy snack isn’t just delicious; it’s packed with nutrients too!
**High in Protein and Fiber**: The lentils provide an excellent source of protein and fiber, making this a filling snack.
**Good Fats from Nuts**: Cashews, almonds, and peanuts contribute heart-healthy fats, offering a satisfying crunch while being nutritious.
**Antioxidants in Spices**: Spices like turmeric and red chili powder contain antioxidants, adding to the health benefits of this mix.
Bombay mixture is a delicious and addictive Indian snack that’s surprisingly easy to make at home. With a few simple ingredients, you can whip up a batch that will stay fresh and crispy, perfect for enjoying throughout the festival season. Try this simple recipe and bring a taste of the Mumbai street markets right to your kitchen for Diwali!
Ingredients
For ompodi
Besan flour kadalai maavu-1/4 cup
Rice flour-1/4 cup
Omam (ajwain)-1 tsp
Turmeric powder-1/4 tsp
Hot oil or butter -1 tbsp
Salt-1/2 tsp
Other ingredients -
Whole Black masoor dal -1/2 cup
Whole moong dal-1/2 cup
Peanuts-1/4-1/2 cup
Badam-1/4 cup
Cashews-1/4 cup
Curry leaves-few
Red chilli powder-1/2 tsp
Black salt-1/2-1 tsp
Salt-1/4-1/2 tsp
Asafoetida-1/4 tsp
Oil for deep frying
Bombay Mixture recipe Video
Method
👉Firstly wash and soak the masoor dal and whole moong dal for 2-3 hours, drain the water completely and dry in a cloth. Make sure to dry the dals completely otherwise it will burst when you deep fry them.
For Ompodi
👉Wash and soak the Ajwain or Omam in water for 1/2 hour.
👉In a mixing bowl add besan flour, rice flour, salt , turmeric powder, asafoetida, mix well .
👉Now add hot oil or softened butter mix well.
👉Strain only the Omam water into the mixture and discard the omam.
👉Sprinkle water little by little and knead to a soft dough.
👉Fix the Ompodi acchu into the Murukku press and smear with oil.
👉Heat oil for deep frying.Keep in medium heat throughout.
👉Keep all nuts dals to be deep fried ready at your side.
👉Now first press the dough directly into the oil in circular motion.
👉Don’t disturb for few seconds once the oil stops bubbling flip and cook the other side too.
👉Repeat the process with rest of the dough.
👉Ompodi is ready set aside.
Deep Frying Dals and Nuts-
👉Next deep frying the masoor dal with help of colander ladle (this way it’s easier )until golden brown colour and oil stops bubbling.
👉Deep fry moong dal the same way .
👉Deep fry the peanuts, badam, cashews and curry leaves separately.
👉Now in a mixing bowl crush the Ompodi or sev to small pieces, to this add all the fried dals and nuts and curry leaves.
👉Add red chilli powder, black salt, salt, asafoetida mix everything until well combined.
👉That’s it you have made yourself a delicious crunchy Bombay mixture. Share and enjoy with your loved ones.😋😍
Preparation Time-30 minutes for cooking
Yield-approx 1/2 kg
Tags
savouries