Unpolished Chana Dal / Bengal Gram Dal | चणा डाळ

Description

Unpolished Chana Dal, also known as Bengal Gram Dal, is a nutritious and versatile lentil, deeply rooted in Indian culinary traditions. Originating in the Old World, this lentil is a staple in many households, offering a rich source of protein and essential nutrients. Its distinct nutty flavor and creamy texture make it a favorite for a variety of dishes, including salads, curries, and hummus.

Ingredients

• Brown Chickpeas (Desi Chana)

Benefits

• Good source of protein, supporting muscle health and energy levels.
• Rich in unsaturated fats, beneficial for heart health.
• Great source of beta-carotene, promoting healthy vision and immunity.
• Helps reduce total plasma cholesterol in obese patients.
• Contains anthocyanins, which have antioxidant properties.

Storage info

• Store in a cool, dry place.
• Keep in an airtight container to preserve freshness.

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FAQ

Q1: How long should I soak Chana Dal before cooking?
A: Soak whole brown chana in warm water for at least 8 hours or boil and soak for 4 hours.

Q2: What is the best method to cook Chana Dal?
A: Pressure cook for 7-8 whistles, then let it cool before using in recipes.

Q3: Can this dal be used for making hummus and falafel?
A: Yes, it is ideal for hummus, falafel, salads, and curries.

Q4: Does Chana Dal help in managing cholesterol?
A: Yes, it helps reduce total plasma cholesterol, especially in obese patients.

Q5: Is this dal gluten-free?
A: Yes, it is naturally gluten-free.

Q6: What is the historical significance of Chana Dal?
A: Chana Dal has ancient roots, originating in South-East Turkey and Syria. Desi Chana has been in India since 2000 BC, with mentions in the Puranas and archaeological evidence from Mohenjo-daro.

Q7: How is Kabuli Chana related to Bengal Gram?
A: Kabuli Chana is a large seed cultivar of Bengal Gram introduced to India through Afghanistan, whereas Desi Chana or Brown Chickpeas have been native to India for centuries.