Chana Dal/Split Chick Peas

Description

Chana Dal is made by splitting and polishing dried chickpeas (Bengal gram). It comes from the plant Cicer arietinum and is one of the most commonly used lentils in Indian cuisine.

Description

• Appearance: Small, yellow split lentils

• Texture: Hard when raw; soft and slightly grainy when cooked

• Taste: Mild, nutty, and slightly sweet

• Cooking Time: Medium (faster if soaked before cooking)

Culinary Uses

Chana Dal is widely used in:

• Traditional dal recipes

• Sambhar

• Dal fry and dal tadka

• Chana dal chutney

• Puran Poli filling

• Namkeen and snack mixtures

It can be pressure cooked, boiled, or ground into flour (besan).