Dal essentially means a pulse that has been split in half (and also refers to a soup made with any kind of pulses, whole or split). Chana is the indian word for chickpea. So chana dal is a split chickpea.
Chickpeas are popular in the mediterranean and middle east. They have a lovely nutty flavour and buttery texture.
Cooking with Chana Dal
The beauty of cooking with chana dal is that it is a lot quicker to prepare than cooking with chickpeas!
To make a sensational dal, rinse 3/4 cup of chana dal and soak in water for at least an hour, then drain and pop into a pan with 2 cups of water. Cover and cook for 20-25 minutes.
In a blender, blitz 1 tomatoe, 3 garlic cloves, 2cm ginger, 1/4tsp cayenne (optional), turmeric and paprika, 1tsp ground coriander with 1/2 cup of water. Once the dal has cooked, stir in the tomato mix with a pinch of salt, then cover and simmer for another 15 minutes. While this is cooking, fry some oil and add 1/2 tsp cumin seeds, a pinch of asafetida, 1/2 tsp garam masala, 1/4 tsp cayenne and 1/4 cup chopped fresh cilantro. Add in half of this mix to the dal and taste. Keep adding until you have the perfect flavour for you.
Chana Dal - Organic (Split Hulled Chickpeas)
Ingredients: Organic split, hulled chickpeas
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.