Chana Dal, also known as split Bengal gram, is a staple pulse widely consumed across India. Derived from brown chickpeas (desi variety) after removing the outer skin and splitting the kernel, Chana Dal has a rich golden color and a mildly sweet, nutty flavor. It is a key ingredient in many Indian dishes, such as dal curries, soups, snacks like pakoras, and sweets like besan ladoo. Chana Dal is an excellent source of plant-based protein, dietary fiber, and essential vitamins and minerals, including iron, manganese, and folate. It is low in fat and has a low glycemic index, making it suitable for diabetics and those seeking healthy weight management. In Ayurvedic tradition, Chana Dal is considered balancing for the body, aiding digestion and providing sustained energy. It can be sprouted for added nutrition or roasted and powdered for use in various recipes.
Chana Dal
Chana Dal, or split Bengal gram, is made from brown chickpeas with the skin removed and split. It is golden yellow in color and has a mild, nutty flavor. Rich in plant-based protein, fiber, and essential minerals like iron and folate, it supports healthy digestion and sustained energy. Commonly used in Indian curries, soups, snacks, and sweets, Chana Dal is low in fat and has a low glycemic index, making it suitable for diabetics. It can also be sprouted or ground into flour for various recipes, making it a versatile and nutritious kitchen staple.
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