Nei Kadalai recipe, Chana dal namkeen

Nei kadalai, chana dal namkeen can be simply made at home with easy ingredients available. Step by step photos recipe.

I have tasted uppu kadalai only in my childhood. It's my dad's favorite along with roasted pattani. I remember the shops display with huge heaps of pori (puffed rice), other roasted kadalai like peanuts, Brown chana with skin (which is apparently called as uppu kadalai) and pattani (roasted peas). I almost forgot the pattani, until I remembered last week randomly. Still could remember the flavour when we visit the shop.

Check my kara pori recipe.

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Nei kadalai recipe

Nei kadalai, chana dal namkeen can be simply made at home with easy ingredients available. Step by step photos recipe.

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Soaking time 3 hours

Total Time 3 hours 30 minutes

Servings 2 cups

1x2x3x

Cup measurements

Ingredients

• 1 cup chana dal
• 1 teaspoon red chilli powder
• Salt
• 2 teaspoon ghee
• 1 sprig Curry leaves
• 2 pinches asafoetida generous
• Oil to deep fry

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Instructions

• Wash and soak chana dal for minimum 3 hrs.
• Drain water completely and spread over a clean kitchen towel for 15 mins or until the excess moisture is gone.
• Heat oil and using a wire mesh ladle, deep fry ½ cup of dal per batch. You can adjust the quantity you fry as per the oil level you have in kadai.
• Lower the ladle inside hot oil and put flame to medium. Give gently jerks to the ladle so that the dal gets fried evenly.
• Once the sound and bubbles reduces, drain over paper towel. Always keep flame medium while frying. High flame while lowering the ladle with dal. Repeat to finish.
• Heat 2 teaspoon ghee and add asafoetida, curry leaves to it. Add to the fried dal. Along with salt, red chilli powder. Mix well.

Notes

• Do not let the dal to change colour. Patiently fry in medium flame.
• If you fry right, the dal will be crisp, airy and light. Not soft. So make sure to reach the desired texture.
• You can also use garlic instead of asafoetida. 

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Nei kadalai method:

1. Wash and soak chana dal for minimum 3 hrs.
2. Drain water completely and spread over a clean kitchen towel for 15 mins or until the excess moisture is gone.
3. Heat oil and using a wire mesh ladle, deep fry ½ cup of dal per batch. You can adjust the quantity you fry as per the oil level you have in kadai. Lower the ladle inside hot oil and put flame to medium. Give gently jerks to the ladle so that the dal gets fried evenly.
4. Once the sound and bubbles reduces, drain over paper towel. Always keep flame medium while frying. High flame while lowering the ladle with dal.
5. Repeat to finish. Heat 2 teaspoon ghee and add asafoetida, curry leaves to it. 
6. Add to the fried dal. Along with salt, red chilli powder. Mix well.

Once cooled, store in airtight container. Stays good for a week.