Chana Dal

Scientific Name: Cicer arietinum

Common Names:

– Chana Dal (Hindi)
– Split Chickpea
– Split Gram
– Bengal Gram

Origin:

Native to the Middle East and Mediterranean regions.

Physical Characteristics:

– Split, beige or light brown in color
– Small, irregularly-shaped legume
– Can grow up to 0.5 cm (0.2 inches) in length and 0.2 cm (0.08 inches) in width

Culinary Uses:

– Used in a variety of dishes, including curries, stews, and soups
– Popular ingredient in Indian and Pakistani cuisine
– Can be cooked in a variety of ways, including boiling, pressure cooking, and sautéing

Health Benefits:

– Rich in protein, fiber, and minerals like potassium and iron
– Has antioxidant, anti-inflammatory, and anti-cancer properties
– May help lower cholesterol, blood pressure, and risk of chronic diseases

Types of Chana Dal:

– Split White Chana Dal
– Split Brown Chana Dal
– Split Black Chana Dal

Interesting Facts:

– Chana Dal is a staple ingredient in Indian cuisine, particularly in North Indian and Pakistani cooking.
– Chana Dal is a rich source of protein and fiber, making it an excellent option for vegetarians and vegans.
– Chana Dal can be used to make a variety of dishes, including dal makhani, chana masala, and hummus.