Profile: Chana dal are adaptable beans with a sweet and nutty flavor. They are created by splitting a husked chickpea relative. Chana Dal Beans are high in protein, low in glycemic index, and low in fat. Natural. Heartfelt pal. Diets high in whole grains and other plant foods may lessen the incidence of heart disease and several malignancies.
- Yellow to orange
- 1/8" diameter, divided
- Sweet nuttiness
The desi chickpea is a tiny, dark legume that is planted predominantly in the Middle East. It is hulled and split, younger, smaller, and sweeter than the usual chickpea or garbanzo bean. Chana Dal is a good source of protein and fiber, low in fat, wheat and dairy-free, and easily digestible. It is strong in protein and fiber, and has one of the lowest glycemic indices of any food, making it a suitable choice for people with diabetes or concerns with blood sugar regulation.
Chana Dal is a popular diet staple since it is cheap and tasty. This ancient ingredient is used to produce dal, a typical Indian meal of beans cooked with rich spices. The crop dates back to 7500 BC and was discovered buried with Egyptian mummies. The Greeks may have brought it to India, where it swiftly became a staple meal.
|Shelf Life:||2 Years.|
|Uses:||- Purée and use instead of chickpeas in hummus or bean dips
- Serve as a side dish with herbs.
- Traditional dal is made with tomatoes and Indian panch phoron spices.
|Basic prep:||Sort and rinse Chana Dal Peas well. 1 cup in 4 cups water Bring to a boil, then simmer. 35 minutes, skimming water.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|