Split Bengal gram is the most popular legume in India. Chana dal is delicious, nutritious and easily digested. Indian cooking is resisted with the huge use of chana dal in different ways. Chana dal is baby chickpeas that has been split and polished. Chana dal is highly nutritious even when is roasted or powdered to make the besan i.e. chickpea flour or Bengal gram flour. It has a rich flavor and aroma.
In India, almost every region has some special delicacies and recipes made with split Bengal gram. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes. Combined with rice and roti, it provides the essential amino acids for complete protein.
1.Chana dal is high in fiber and helps to lower cholesterol.
2.It also has a very low glycemic index, which is important for those with diabetes.
3.Chana dal is a helpful source of zinc, folate, calcium and protein.
4.It is low in fat and most of it is polyunsaturated.
5.Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.
1.Chana Dal can be used in 2 ways like soaked and cooked chana dal or only soaked Chana Dal. Besan is powdered form of roasted chana Dal which is very famous for making thousands of Indian dishes.
2.It is best to soak these lentils overnight or at least for a few hours, so it will cook faster.
3.Vegetables which are raw and don't like their taste, then they are cooked with soaked chana dal.
4.Coarsely crush the chana dal and use in Gujrathi dishes like dhokla or handwa, for a crunchy texture and to increase the nutritional value.
5.Chanda dal is highly potential lentils in Indian cooking.
1.Dried Bengal gram must be stored at cool and dry place.