Description:
Chana dal is widely grown lentil in India. It is an important pulse crop of the country. its vegetable or dal, besan (flour), crushed of whole gram, boiled or parched, roasted or cooked, salted, unsalted , or sweatened, both green foliage and grain, are the forms in which it is consumed by the people.
How to select:
Matte and yellow, gram lentils resemble yellow lentils but are slightly bigger and coarser. They are stronger in the taste than most other lentils with a nutty sweet aroma and flavour.
Use:
Chana dal are cooked in a variety of ways with onions, spices, tamarind or garlic and are also used for binding kebabs and koftas. They are cooked with jaggery and ground to paste and used as stuffings in Maharashtrian pancakes called "Puranpoli". In Kerala, a dish called "Chana Dal Payasam" is made during festivals. This consist of chana dal cooked with jaggery, coconut, cashew nuts, raisins and clarified butter (ghee).
How to store:
Chana dal should be stored in a airtight container for about 4 mouths.
Health benefits:
Among other things, Chana dal are a good source of zinc,[4] and protein.[5] They are also very high in dietary fiber and thus are a healthy food source, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is monounsaturated.
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