Chana Dal

July 23rd, 2008 filed under Grains

Chana Dal

Also known as Bengal Gram. This is the most popular legume in India. Chana dal has a very low glycemic index.

Whole Chana Dal

Whole chana is known as kala chana and belongs to the same family as chickpea. Whole chana is a little smaller and darker brown than chickpea and has a nutty taste. Kala chana is high in iron and protein.

Split Chana Dal

Without the skin and split, chana is known split chana dal. Flour from chana dal is called Basen. Chana dal is delicious, nutritious and easily digested.

If you enjoyed the recipe for Chana Dal, here are more great recipes you should try from Manjula's Kitchen.

6 Responses to “Chana Dal”

  1. […] Chana dal are baby chickpeas or skinned and split black chickpeas (or kala chana if still in their skins), so don’t confuse them for yellow split peas even though they are the same exact color but flatter. They are low on the glycemic index, which means they are good for diabetics and are low in bad carbohydrates, have lots of fiber and protein and a significant amount of zinc, folate and calcium. Here is the listing for Bob’s Red Mill chana dal. Chickpea flour or besan is often made from this variety. These chickpeas require soaking in water at room temperature for two to three hours. If you add in half a teaspoon of baking soda, the chickpeas soften much quicker and then only need to cook 10 to 15 minutes, depending on your desired texture. Adding baking soda makes the water more alkaline, allowing beans to cook to doneness in only half the time; you can add the soda to any harder beans that require cooking for longer periods of time. […]

  2. [...] are easy to find and tasty. We happened to be out of them, but I’d just picked up a bag of channa dal when we were at a Desi market shopping for spices. Channa dal are split black chickpeas (really [...]

  3. ashar says:

    u recipes r so good.can u please tell me the recipe of Plain egg cake.or some kind of other CAKES

    i WILL b thank full 2 u

  4. Sumbool Noorin says:

    Hello Aunty !
    Ur receipes are just great ! Yesterday i sent one query regarding Boondi Laddoo, but its not been seen over screen now.
    Also, I would like to know how to cook Hyderabadi Khatti Dal, in ur special style. Hope to hear from u soon.

    • Manjula Jain says:

      Hi Sumbool,
      You don’t see a query on this screen because you emailed me your query. Any way I think you need to fry boondi little longer. I am from north India and I have never tried Khatti Dal

  5. Richa says:

    Hello Manjulaji,

    I am looking for some split channa dal receipes. Could you please share some?

    Many thanks in advance.


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