Description: Hulled & Split Black Gram( Kala Chana), also known as Yellow Lentis,l were brought to India by the Greeks. Chana dal is called " Split Bengal Gram”, ‘Bengal gram dal” or "Chholar dal", This split lentil produced by removing the outer layer of kala chana(Bengal Gram/Black Chickpeas) then splitting the kernel.
Uses: Chana dal is delicious, nutritious and easily digested, has a rich, almost meaty flavor, frequently used in Indian cooking as a thickener. Chana dal is used in dry curries or with vegetables or meats & cooks fairly quickly. Works well in soups, salads, and rice dishes. Chana dal is high in fiber, helps to lower cholesterol & has a low glycemic index.
Cooking Recipes:Pick & clean Chana dal, rinse it twice and then soak it in warm water at least for 30-60 minutes.(Soaking is not required but It helps soften the bean/dal .Soaking in water reduces the cooking time & also makes the legumes easier to digest & the nutrients more easily absorbed)
Heat 3 cups of water in a pan and add the dal. Cook the dal covered over medium-low heat for about 40 minutes. Some dal may take even longer time. At this point, you should only see a few bubbles. Stir occasionally. Once the dal is almost cooked, uncover and finish over low heat. Make sure dal does not get overcooked. If water is not sufficient, add more water as needed.Season the Lentils: When lentils become tender and are no longer crunchy, add salt and seasonings as desired.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.