Chana dal Recipes

Chana Dal is the main ingredient in dal vada, and is also used for tempering in South Indian cuisine. Chana dal is also used in payasam and other desserts. It is very healthy and packs in a number of nutritional benefits. Chana dal comes from the legume family. The other members of the legume family are dry peas, dry beans, lentils, split green and yellow peas, and chickpeas. It falls into the category of pulses.

When purchasing chana dal, always look out for signs of moisture. It should be packed in an air-tight container and also remember to check the expiry date. Make sure it does not contain insects and stones. Opt for unpolished dals. Always store chana dal in a sealed air-tight container and keep the container in a cool and dry place. If you can’t find a cool and shady place, store the dal in an opaque storage jar.

Culinary Uses

• It needs to be soaked overnight to help it soften. This will decrease the cooking time.
• It can be used in paranthas or tikkis. For this, grind the soaked dal, add spices, and use as stuffing for a parantha.
• It is also used in chutneys and as a thickener in many recipes.
• Besan is also made by grinding chana dal. Besan is widely used in every part of the country.
• Chana dal can be used in salads, soups, and curries.
• When dried chana dal is ground, you obtain Besan which is a type of flour. Besan is also used to make the batter for pakoras or besan laddus.

Health benefits

• It is full of fiber and contains both soluble and insoluble fibers.
• Chana dal when mixed with rice or other grains creates a well-balanced meal. It had no cholesterol or trans fats.
• It also does not contain sodium and saturated fats.
• It is very rich in phosphorous, zinc, and magnesium.
• Chana dal also contains folate and iron.
• It is quite popular in Asian cuisine.

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