Chana Dal is a popular pulse (lentil/legume) in Indian cuisine. It is made by splitting and skinning whole Bengal Gram (Kala Chana). It has a bright golden-yellow color and a distinctly nutty and sweet flavor.
Key Features
- Appearance: Small, split, deskinned, and polished kernels with a rounded-cylinder shape (unlike the flatter, more spherical yellow split pea). They are a bright golden-yellow color.
- Flavor and Texture: It has a mild, nutty, and slightly sweet taste. When cooked, it tends to hold its shape well, offering a firmer texture compared to other split lentils that can easily turn mushy.
- Nutritional Value: It is an excellent source of plant-based protein and dietary fiber. It is also rich in complex carbohydrates, B-complex vitamins (like Folate), and minerals such as iron and zinc. It has a relatively low glycemic index.
- Culinary Uses: It is a versatile ingredient used to prepare:
- Dal: A thick, flavorful lentil soup or curry.
- Sweets: Ground into a paste and cooked with jaggery for fillings like Puran Poli.
- Snacks: Used to make savory fried snacks like pakoras (fritters) or ground into flour (besan or gram flour) for batters.
- Curries and Stews: Used as a thickening agent or added for texture
