Chana dal is produced by removing the outer layer of baby chickpeas and then splitting the kernel. The most popular legumes of India. Indian cooking is resisted with the huge use of chana dal in different ways. Main ingredient in Dal Fry, Dal Ghost, Dal Wada etc.
The Indian version of the yellow split peas but with a better texture and a nutty flavour. It can be cooked on its own or mixed in with vegetables and meat dishes. It is also used in many snacks including Bombay Mix. Gluten Free, suitable for vegetarians.
Roasted Gram Dal, is obtained by roasting chana dal. It gives chickpeas a wonderfully rich and nutty taste. Roasted chana dal is tiny, tough, creamy-white with a little aroma or taste, and should be crispy. Fried dal is rich in manganese, folate, and protein, dietary fiber, copper, phosphorous, and iron.
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