Chickpeas Split (Chana Dal)

Yellow split lentils, sometimes referred to as split chickpeas, are what make up chana dal. This lentil is a staple ingredient in many South Asian recipes, including dal makhani and chana masala.
You can enjoy the authentic flavour and taste of chana dal while guaranteeing daily protein-rich meals with Farm2table yellow chana dal. It aids in the preparation of scrumptious and nourishing meals for your family. The pulses used to make this chana dal are not polished artificially with water, oil, or leather. As a result, it keeps its wholesome flavour and nutritious benefits.
The texture and flavour of Farm2Table’s chana dal are delicate and light. Given its high protein and fibre content, chana dal is a lean substitute for meat and chicken. Indian supermarkets sell chana dal in bulk, and most supermarkets have it in the produce area.

Benefits of Chickpeas Split (Chana Dal):

1.  Reduces blood pressure & Blood constriction
2. Helps with enhancement of digestive system
3. Promote Weight Loss
4. Helps in muscle building and body development
5. Increases the total blood count

Ingredients of Chickpeas Split (Chana Dal):

Chana dal

Cuisine of Chickpeas Split (Chana Dal):

Indian

Origin Country of Chickpeas Split (Chana Dal):

India

Other names of Chickpeas Split (Chana Dal):

Split chickpeas

Ingredient type of Chickpeas Split (Chana Dal):

Vegetarian

Taste & Aroma of Chickpeas Split (Chana Dal):

Earthy, nutty taste

Storage of Chickpeas Split (Chana Dal):

Keep it in the fridge if you buy them in small quantities
You can even store it in container at normal room temperature

How to cook Chickpeas Split (Chana Dal):

1. Rinse 1 cup of chana dal (split chickpeas) several times in running water. Drain completely.
2. After soaking, drain the water.
3. Add the chana dal and 14 teaspoon turmeric powder to your pressure cooker or Instant Pot.
4. Stir in approximately 2-2.5 cups of water.
5. In a stove-top pressure cooker, pressure cook the chana dal for 10-11 minutes on high heat.
6. Allow the pressure cooker or Instant Pot to complete a full natural pressure release before opening the lid.
7. Next, heat 3 tablespoons of oil or ghee in a large skillet over medium heat. Fry for a few seconds, until the cumin seeds crackle and sizzle.
8. Stir in 4 or 5 finely chopped garlic cloves. Fry until the garlic is light golden. Now add the chopped onions, stir, and sauté. 1 cup chopped tomatoes
9. Blend in the remaining spices.
10. Next, add the cooked chana dal and its stock to the pan.
11. Mix thoroughly and serve hot or warm.