ROASTED CHANA DHAAL

• 1 cup – Bengal gram / Kadalai paruppu / Channa dhal
• 4 no’s – Garlic cloves
• 10 no’s – Curry leaves / karuvepilai
• 1/8 tsp – Turmeric powder
• 1/4 tsp – Red chilli powder ( or add as needed)
• 2 pinches – Asafoetida
• Salt to taste
• Oil for deep frying
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• https://www.7aumsuvai.com/2016/10/nei-kadalai-roasted-channa-dhal-roasted.html?
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• Kadalai paruppu fry (crispy fried chana dal / split Bengal gram) is not a single specific corporate entity or major brand, but it is a very popular traditional snack item widely produced and sold by local home-based food ventures, small-scale sweet and savouries shops, and commercial snack brands
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• Food Business Context

  • Small-Scale Production: Many local food entrepreneurs and home-based businesses make and package kadalai paruppu fry (also known as nei kadalai or masala chana dal) to sell in local markets, via catering orders, or through social media platforms. 
  • Commercial Snacking: Established traditional sweet and bakery brands manufacture it as a standard crunchy, deep-fried tea-time snack.
  • Recipe and Sale: It involves soaking split Bengal gram (kadalai paruppu), drying it, deep-frying it until crispy, and seasoning it with spices like salt, chili powder, and curry leaves. 
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