Chana dal Recipe

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.