Chana Dal
| Botanical Name : | Cicer Arietinum |
| English Name : | Split Chickpea Lentils |
| Hindi Name : | Chana Dal |
| Family Name : | Fabaceae |
Cultivation
Africa, Europe & Asia
Varieties
desi/kala chana, safed/kabuli chana (chickpeas), and chana dal
Nutrition Value
Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can also be done at home by soaking the whole chickpeas and removing the loose skins by rubbing. In Indian cuisine, dal are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses.
Usage
Used for making daals, curries and subzis, Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The latter combination is called dal bhat in Nepali, Bengali and Marathi. In addition, certain types of dal are fried and salted and eaten as a dry snack, and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which other ingredients such as spices and nuts (commonly cashews) may be added.
Packing
Bulk in contaniers & 50 kgs