KINAAV Yellow Chana Dal (Split) (Golden) (199 g)

Chana dal, also known as split Bengal gram or split chickpeas, is a foundational pulse in Indian and South Asian cuisine. It is made by skinning and splitting small, dark chickpeas (kala chana), resulting in small, yellow, lens-shaped lentils. Appearance: Small, yellow, and split, with a slightly bumpy texture compared to other lentils. Flavor: It has a mild, earthy, and distinctly nutty, slightly sweet flavor. Texture: When cooked, it has a creamy consistency but typically retains its shape and offers a firm, hearty texture, unlike other lentils that might become mushy. It generally requires soaking for at least 30 minutes to an hour (or longer) to speed up the cooking process. Chana dal is highly nutritious, making it a valuable addition to a healthy diet. It is an excellent plant-based source of: Protein: Essential for muscle development and repair, providing a significant portion of daily protein needs. Fiber: Aids digestion, helps manage weight by providing satiety, and contributes to healthy cholesterol levels. Vitamins and Minerals: Rich in iron, folate (Vitamin B9), potassium, magnesium, and zinc. Low Glycemic Index: It has a very low glycemic index, which helps maintain stable blood sugar levels, making it a good option for people with diabetes Chana dal is incredibly versatile and used across a wide range of sweet and savory dishes: Dals and Curries: It is a primary ingredient for comforting lentil soups and curries, such as Chana Dal Tadka. Flour (Besan): It is ground into chickpea flour, or besan, used for making batters for snacks like pakoras (fritters), dhokla, and traditional sweets like Mysore Pak. Snacks and Sides: Used to make vadas (savory fried snacks), chutneys, salads (sundals), and even roasted as a crunchy snack. Sweets: It is incorporated into traditional sweets, such as Puran Poli (a sweet flatbread) and Chana Dal Halwa. Common Culinary Uses Dals and Curries: This is the most common use, often prepared as a thick, hearty curry or a tempered dal that pairs well with rice or Indian breads like roti or naan. It can also be combined with vegetables like spinach (palak), bottle gourd (lauki), or mixed with other lentils in dishes like Panchmel Dal. Snacks and Appetizers: When soaked, ground, and spiced, it can be deep-fried into savory dal vadas (lentil fritters) or shallow-fried into tikkis (patties). Roasted chana dal is also a popular, crunchy, high-protein snack, often mixed with other ingredients and seasonings. Stuffed Breads: A spiced, cooked chana dal mixture is a popular filling for Indian flatbreads like parathas and the traditional sweet flatbread, Puran Poli. Flour (Besan): Chana dal is ground into flour, known as besan or gram flour, which is a gluten-free alternative used to make batters for pakoras, pancakes (chillas), and sweets like besan ladoos. Chutneys and Tempering: Roasted chana dal is a key ingredient in many South Indian chutneys (e.g., coconut chutney) and curry powders. Whole or split chana dal is also used in tempering (tadka) with mustard seeds, cumin, and curry leaves to add flavor and texture to various dishes. Sweets (Halwa): A rich, traditional Indian dessert called chana dal halwa can be made by soaking, grinding, and cooking the dal with ghee, milk, and sugar or jaggery.