Omega Channa Dal Loose: split chickpea dal for dal fry, lauki chana dal and vada. Single 1 kg pack.
Chana dal is split, skinned black chickpea (kala chana), golden-yellow and slightly sweet. It is a staple of Indian and Pakistani kitchens: cooked with turmeric, onion and tomato for chana dal fry, simmered with bottle gourd as lauki chana dal, or soaked and ground for vada and dal fritters. A small amount fried in oil is also used in South Indian tadka for crunch. Rinse well and soak for an hour or two to shorten cooking. Besan, or gram flour, is made from the same pulse. Store chana dal in an airtight tin; check for pantry insects in older stock. In Bengal it is cooked with coconut and raisins as cholar dal,, and it is also simmered with minced meat as keema dal. Because it keeps a little bite, it also adds texture to vegetable curries.
