Chana dal is high in fiber and helps to lower cholesterol. Apart from having a great taste, it also has a very low glycemic index, which is important for those with diabetes. Rich in Fiber and Protein, healthy and tasty, Without Polish, Adulterant Free, anti-inflammatory, Packed with natural proteins, Cleaned and Hygienically Packed.
Also Known As
Chana daal is also known as split Bengal gram, split brown chickpeas, and kadala parrupu.
Usage
Chana Daal has a nutty flavor and is used in dry, stemed or sauted vegetables. Chana Daal is used in many Indian street foods. In the south, it is an essential tempering ingredient along with mustard and dry red chilies. It can be eaten with rice as soupy daal or combined daal with some gourds like ghiya and snake gourd. Some delicious sweets (chana dal halwa) and savories (Masala vada) are also made with this daal.
Origin
Ganganagar, Rajasthan, India
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