Daal Moth (Nimko)

Ask anyone who loves daal moth what they actually love and, once you get past the crunch, it is the sour edge. That comes from tatri, citric acid, the quiet ingredient behind the wake up taste of good nimko. Too little and the daal eats heavy and flat. Too much and it turns sharp. The balance is the maker's signature, and it is the first thing regulars notice if a batch drifts. Ours is seasoned the way the Quetta shop has done it since 1990.

Same rate as most of the daal shelf; only daal moong sits above it, because moong costs more before frying. The daal family is set out in our types of nimko guide.

Daal moth is a chai companion and a desk drawer snack, eaten in pinches rather than handfuls. A squeeze of lemon over a small bowl is a Quetta habit worth trying once. Store it airtight and dry; the hard fried daal keeps its crack for weeks, and the sev folded through it is protected by the daal around it. Delivered across Pakistan in 3 to 5 business days from the nimko collection.

What is daal moth made of? Fried whole black masoor daal, hand crushed fine sev, and a salt, chilli and tatri spice dusting. Three parts, one pinch.

Is daal moth sour? Lightly, and deliberately. The tang is what separates it from plain fried daal.

Is it filling? More than most nimko, yes. Whole lentils give it staying power, though it remains a fried snack and portions should stay sensible.