Yellow Chana dal

Description

Chana Dal, also known as split chickpeas, is a staple legume in Indian cuisine made by splitting and removing the outer husk of dried chickpeas (Bengal gram). It has a mild, nutty flavor and a golden-yellow color. Chana dal is a rich source of protein, dietary fiber, and essential nutrients like iron, potassium, and folate, making it highly nutritious.

Common Uses:

1. Dal Curries: Prepared with spices, onions, and tomatoes for a hearty dish.
2. Snacks: Used in savory fritters like pakoras or ground into flour for making besan (gram flour).
3. South Indian Dishes: Added to tempering in dishes like sambhar and chutneys for extra texture.
4. Stuffed Parathas: Cooked and mashed as a filling for parathas.

Cooking Tips:

• Soak for 1-2 hours before cooking to reduce cooking time.
• It holds its shape well when cooked, making it suitable for curries or as a textured addition to salads and soups.
• Complements spices like turmeric, cumin, and coriander.

Chana dal is versatile and widely enjoyed for its ability to blend with spices while retaining its distinct texture, making it a favorite ingredient in Indian households.