This roasted lentil trail mix blends lightly toasted lentils with nuts and seeds for a nutrient-dense, high-fibre snack. A balance of protein and crunch, it skips frying and uses simple roasting to keep the texture light. Ideal for energy breaks, hikes, or travel, it brings both flavour and function in one mix.
Rinse moong dal and chana dal thoroughly under running water. Soak for 30 minutes, then drain well using a sieve. Spread on a kitchen towel and air-dry for 20 minutes until there’s no surface moisture left. Drying prevents oil splatter and ensures even roasting.
Description - Step 2
Roast the Lentils
Preheat oven to 180°C (350°F). Spread the dried lentils on a parchment-lined baking tray. Drizzle half of the olive oil and toss to coat. Roast for 18–20 minutes, stirring halfway, until they turn golden and crunchy. Let cool completely so the texture stays crisp.
Description - Step 3
Roast Nuts and Seeds
On a separate tray, spread almonds, cashews, pumpkin seeds, and sunflower seeds. Roast at 160°C (320°F) for 8–10 minutes, stirring midway. Once they turn aromatic and slightly golden, remove from the oven and cool. Over-roasting can make nuts bitter, so monitor closely.
Description - Step 4
Mix and Season
In a large mixing bowl, combine roasted lentils, nuts, and seeds. Add chaat masala, black salt, cumin powder, chilli powder, and black pepper. Drizzle remaining olive oil and toss well to coat evenly. This spice mix enhances the nutty flavour while keeping it light and savoury.
Description - Step 5
Add Dried Fruits
When the mixture cools completely, add dried cranberries and raisins. This step balances the salt and spice with gentle sweetness. Avoid adding them earlier; heat can harden the dried fruits. Mix once more and store in an airtight glass jar or tin.