CHANA DAL

Description

Chana dal, also known as split chickpeas or Bengal gram lentils, is a type of pulse made by splitting desi chickpeas (chana dal) into two halves. Here are some key points about chana dal:

1. Appearance: Chana dal is yellow in color and has a slightly nutty flavor. It is smaller and smoother than other lentils and pulses, with a flat, oval shape.
2. Nutritional Profile: Chana dal is highly nutritious and is a good source of protein, dietary fiber, vitamins (such as folate, vitamin B6, and vitamin C), minerals (such as magnesium, potassium, and iron), and antioxidants. It is low in fat and calories, making it a healthy addition to a balanced diet.
3. Culinary Uses: Chana dal is a staple ingredient in Indian cuisine and is used in a variety of dishes. It is commonly used to make dal (lentil soup), curries, stews, and side dishes. Chana dal can also be ground into flour and used to make savory snacks, bread, and desserts.
4. Health Benefits: Consuming chana dal regularly has been associated with various health benefits, including promoting digestion, supporting heart health, regulating blood sugar levels, and aiding weight management. Chana dal is also rich in antioxidants, which help protect the body from oxidative stress and reduce the risk of chronic diseases.
5. Cooking: Chana dal should be soaked in water for a few hours before cooking to reduce cooking time and improve digestibility. It can be cooked on the stovetop or in a pressure cooker until soft and tender. Chana dal can be cooked with a variety of spices, herbs, and vegetables to create flavorful and nutritious dishes.
6. Storage: Dried chana dal should be stored in a cool, dry place in an airtight container to prevent them from becoming rancid or infested with insects. Cooked chana dal can be stored in the refrigerator for 3-4 days or frozen for longer-term storage.