01 / 02
DAL / ROASTED
Roasted Fried Gram (Chutney Dal)
Salem, Tamil Nadu
Slow dry-roasted Bengal gram. Crisp, golden, fragrant crack.
Pack size
Ingredients / What's inside
[Ingredients / What's inside — awaiting client]
How to store
[How to store — awaiting client]
Delivery & enquiries
[Delivery & enquiries — awaiting client]
Why this roasted gram?
We selected this wheat after considering the place it came from, the growing conditions surrounding the crop, its physical character and, importantly, the way it performs in the kitchen.
Because provenance means very little if the food itself isn't exceptional.
CRITERIA LEDGER FG-260325-10
ORIGIN Salem, Tamil Nadu
HARVEST Rabi Harvest
CHARACTER Crisp, light split kernels roasted to pale ivory-gold.
PROCESSING Dry sand roasted without oil, split and graded.
Salem, Tamil Nadu Field & Harvest Record
It begins with a place.
Hand-crafted in heritage roasting hearths of Tamil Nadu.
What to expect
Aroma Freshly toasted chickpea aroma with zero smokiness
Texture Crisp, powdery snap
Cooking behaviour Ready to eat as a healthy snack or blend instantly
Best used for Coconut chutneys, podis, snacks, and thickening curries
Storage Must be kept airtight to maintain crispness
Trust, documented.
Testing isn't a badge at Earthenic. It is part of the decision-making process.
Batch FG-260325-10
Laboratory [Approved laboratory]
Testing date [Date]
Protocol [Exact applicable protocol / standard]
