Monday, October 28, 2013

nei kadalai/fried bengal gram

nei kadalai/crunchy chana dhal


chana dhal/bengal gram  - 1 cup
ghee                             - 1/2 tsp
salt                               - to taste
chili powder                  - 1/4-1/2 tsp
curry leaves                  - few
oil                                - to deep fry


  • Soak bengal gram/chan dhal in water overnight or for at least 8 hours.

  • Drain the water.Spread the chana dhal/ gram over a cloth and allow it to dry for an hour.

  • In  a pan heat oil.
  • When the oil is ready for frying add the chana dhal/ bengal gram.Fry until the sizzling sound stops.

  • When the sizzling sound stops remove and transfer it to a bowl.

  • Fry the curry leaves in oil and put it along with fried bengal gram.

  • Add salt , chili powder, ghee over it .mix well.

  • Store it in an air tight container .It stays fresh up to 3 weeks

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