Manjula's Kitchen

Chana Dal

Chana Dal

Written by

Manjula Jain

in

Also known as Bengal Gram. This is the most popular legume in India. Chana dal has a very low glycemic index.

Whole Chana Dal

Whole chana is known as kala chana and belongs to the same family as chickpea. Whole chana is a little smaller and darker brown than chickpea and has a nutty taste. Kala chana is high in iron and protein.

Split Chana Dal

Without the skin and split, chana is known split chana dal. Flour from chana dal is called Basen. Chana dal is delicious, nutritious and easily digested.

Comments

4 responses to “Chana Dal”

  1. ashar

    MADAM!
    u recipes r so good.can u please tell me the recipe of Plain egg cake.or some kind of other CAKES

    i WILL b thank full 2 u
    ASHAR

  2. Sumbool Noorin

    Hello Aunty !
    Ur receipes are just great ! Yesterday i sent one query regarding Boondi Laddoo, but its not been seen over screen now.
    Also, I would like to know how to cook Hyderabadi Khatti Dal, in ur special style. Hope to hear from u soon.
    Bye.

    1. Manjula Jain

      Hi Sumbool,
      You don’t see a query on this screen because you emailed me your query. Any way I think you need to fry boondi little longer. I am from north India and I have never tried Khatti Dal

  3. Richa

    Hello Manjulaji,

    I am looking for some split channa dal receipes. Could you please share some?

    Many thanks in advance.

    Regards
    Richa

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