How UP’s 200-year-old Dalmoth Namkeen Is Prepared

Dalmoth, a universally beloved namkeen across Uttar Pradesh and North India, has a rich history dating back 200 years. Thought to originate in Farrukhabad, Uttar Pradesh, the snack gained distinctiveness from the use of Hing (asafoetida), particularly in Farrukhabad and neighbouring Hatras, known as the hing capital of India.

Sagar Bhardwaj, a namkeen manufacturer and trader in Farrukhabad, highlighted that the tradition of making dalmoth in the city has thrived for 70 years. Initially, there were only a few namkeen factories in Farrukhabad, but the number has significantly increased. Presently, the city boasts 25 to 30 varieties of dalmoth, with a daily profit ranging from four to five thousand rupees. However, inflation has posed challenges to the business.

Dalmoth’s omnipresence in Uttar Pradesh is vividly described by writer Anubhuti Krishna, who notes its presence on breakfast tables, with tea, packed for school, and consumed between meals. The diversity within dalmoth, featuring variations with alu laccha, peanuts, cashews, or fried ghee, reflects the snack’s cultural significance in every household.

The process of making dalmoth involves soaking whole masoor dal overnight, followed by thorough draining. The dal is then fried in ghee until it achieves a crispy, golden-brown texture. After removing excess oil, a dry spice mix, comprising garam masala, hing, or black pepper, is combined with the fried dal. Nuts and sev can also be added to enhance the mix. Storing the mixture in an airtight container at room temperature preserves its freshness.

As a cherished part of Uttar Pradesh’s culinary heritage, dalmoth continues to captivate taste buds and retain its cultural significance, embodying the essence of Farrukhabad’s flavorful tradition.