Chana Dal (चना दाल)
Chana Dal is made by removing the outer skin of black chickpeas and splitting them into two halves. It is one of the most popular pulses in India, prized for its sweet, nutty flavor and its ability to hold its shape even after cooking. Unlike other lentils that turn mushy, Chana Dal provides a pleasant bite to dishes. It is used extensively in North Indian curries like 'Lauki Chana Dal' and is a key ingredient in many snack preparations like 'Chana Dal Namkeen.' When ground into a fine powder, it becomes 'Besan' (gram flour), which is indispensable for fritters and sweets. It is also used in South Indian temperings to add a delightful crunch to rice dishes and chutneys. The dal is rich in protein and has a very low glycemic index, making it a healthy choice for many. Its distinct taste and texture make it a versatile performer in both savory stir-fries and sweet puddings like 'Chana Dal Halwa.' It is truly a staple that connects the diverse regional cuisines of India.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
360 kcal
Protein
20g
Fat
5g
Carbs
60g
Fiber
18g
Vitamins
B-complex, Iron, Magnesium, Zinc
Cooking Tips
- • Soak Chana Dal for at least 1-2 hours before cooking specifically to reduce the cooking time and achieve a magnifique soft bite.
- • Add a pinch of turmeric and salt while boiling specifically to infuse the flavor deep into the grains.
- • Do not overcook in the pressure cooker if you want the grains to remain distinct and professional-grade in your curries.
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1. Health Estimates: Nutritional values provided for ingredients are professional averages. Individual samples may vary based on origin, freshness, and processing.
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