Also Known as Split Bengal gram, Split Chick peasDescriptionA split and husked relative of chickpeas, Chana Dal is the most popular legume in India. Chana dal is delicious, nutritious and easily digested, but, aside from its usage both in dal dishes and savories, the legumes are also roasted and powdered into chickpea flour (besan), another widely used ingredient in nearly every regional cuisine. Chana dal is baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.
Chana Products
Culinary UsesThis is actually a type of split lentil, and is frequently used in Indian cooking as a thickener. It has a rich, almost meaty flavor.Combined with White Basmati Rice and Nan bread, it provides the essential amino acids for complete protein.It is best to soak these beans overnight or at least for a few hours, and then boil them for approximately 2 hours.If you do not like eating raw vegetables, then cook them with chana dal. That’s the common practice at home.Coarsely crush the chana dal and use in Dhokla or Handwa, for that crunchy taste and increase the nutritional value.Chana Dal is often stewed with vegetables, especially bitter gourds and squashes. Chana Dal with Spinach and Louki with chana dal are very popular dishes.Chana Dal is often stewed with vegetables, especially bitter gourds and squashes. Chana Dal with Spinach and Louki with chana dal are very popular dishes.Chana Dal is widely used in making namkeens and snacks in Indian marketHealth BenefitsChana dal is high in fiber and help to lower cholesterol.Apart from having a great taste, it also has a very low glycemic index, which is important for those with diabetes. Chana dal can be a good food for people with diabetes because it has a low glycemic index.Chickpeas are a helpful source of zinc, folate, calcium and proteinChickpeas are low in fat and most of it is polyunsaturated.