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Wash the moong dal twice in tap water and drain out the water.
Soak the moong dal in water for 3-4 hours.
Drain out the water and spread the moong dal on a kitchen towel for 1 hour, allowing it to dry.
Heat oil in a kadhai. Allow the oil to become very hot, if oil it not hot enough the moong dal will turn hard instead of crispy.
Take a little of the moong dal in a net strainer and place in the oil.
Stir the moong dal with a spoon frequently.
Fry for 1 to 3 minutes until the moong dal is crispy. The moong dal will shrink and color will change slightly.
Pour the moong dal onto a bowl lined with a paper napkins.
With another paper napkin, wipe off the excess oil from the moong dal.
While the moong dal is still hot, add salt and mix well.
Once cooled, store in an air tight container at room temperature.