Channa Dal

Description

Chana dal, also known as split Bengal gram, is made by separating the kernel from the outer layer of Kala Chana (black chickpeas). It is yellow in color, slightly larger than the majority of other legumes, and has a flavor that is delicious, mildly sweet, and earthy. It can be served with different dishes

How to cook

• As with all other dals, it can be boiled and fried with cumin or mustard seeds, asafetida, onions, ginger, garlic, and tomatoes.
• It is still very nutritious when roasted and can be used as snacks.
• It can also be ground into a powder and used to make chickpea flour, or besan, which is used in a variety of dishes.
• Chana Dal can also be soaked overnight and later added to cooked vegetables to enhance their flavor.
• It can be cooked with vegetables, meat, qeema and without anything.