Description:
Roasted chana dal, like other pulses, grow in pods on small, bushy plants. They thrive in cold climates and are cultivated extensively in the cool, dry Indo-Gangetic plains of India. They are obtained by roasting chana dal
How to select:
Roasted chana dal are small, hard, creamy white with a little aroma or taste and should be crispy.
Use:
Roasted chana dal are used in coconut chutney by south Indians, it is been also used in chivda. Eaten whole as snack.
How to store:
Store Roasted chana dal in an airtight container in a cool, dry and dark place.
Health benefits:
Roasted chana dal are an excellent source of molybdenum and manganese. They are also a very good source of folate and a good source of protein, dietary fiber, copper, phosphorous and iron.
|
