CHANA DAL SCHANI 500g

Chana Dal are brown chickpeas that have been split and skinned/polished. They have the same earthy nutty flavor profile as brown chickpeas(which are also called bengal gram, Kala chana in Hindi). You can use split yellow peas or split pigeon peas to make this recipe as well. 

Chana Dal is also called Bengal Gram, Kadale Bele and Kadalai Paruppu. It is an important lentil in Indian cooking as it is so tasty, robust and versatile. It resembles the yellow split pea in colour and size, although it is smaller and sweeter, with a nutty flavour. Chana Dal is often combined with sweeter vegetables, such as pumpkin and zucchini.

• Chana dal is halved and skinned brown chickpeas.


• Quicker to cook than whole chickpeas.


• Popular in Indian & Middle Eastern cuisine.


• Chana dal has a nutty flavour. It cooks within half an hour (leaving it for longer breaks down the chana dal into the water - this is quite good for thickening soups and stews).

Usage 

- Like all the other dals, it can be boiled and then fried with cumin/ mustard seeds, asafetida, garlic, ginger, onions and tomatoes. 

- When roasted, it can be used in the form of snacks and is still very nutritious. 

- It can also be powdered to make besan or chickpeas flour, which is used in variety of dishes.

- Chana Dal can also be soaked overnight and later added to the vegetables while they are being cooked to give them a new flavor.

- In Bengal, it is prepared slightly sweet, with coconut pieces.

Tip: Chana Dal takes longer to cook as compared to other dals and can be soaked in water for a couple of hours before cooking.

Health Benefits 

- Its fibre content is high and it is believed to be helpful in lowering the cholesterol. 

- It is considered beneficial for people with diabetes. 

- It contains vital minerals like zinc and calcium.

- It is a good source of protein and is low in fat.

Storage: Store the dal in an airtight container, in a cool, dry place.

Recipe 

1. Soak the chana dal in enough water for an hour. Drain the water and boil the dal in a pressure cooker.

2. In a pan, heat 2 tbsp. ghee and add 1-2 cinnamon stick, black cardamom, bay leaf. 

3. Add 1 chopped onion and fry till golden brown. Then add 1 tsp ginger and 1-2 garlic cloves (after crushing) once the onions are golden brown.

4. Add turmeric powder and green chillies followed by chopped tomatoes. Garam masala and other spices (as per preference) can be included at this point.

5. Stir in two tbsp. of yoghurt. Add the mixture to the cooked dal and bring it to boil. Garnish with cream, coriander leaves and generous amounts of butter.

Wheat-free • Does not naturally contain gluten • Vegetarian, Vegan • Dairy-free.