Chana dal is split and husked desi chickpea, a smaller and darker variety than the familiar chickpea. In Dutch: gespleten kikkererwten. Chana dal stays firm after cooking and tastes nutty.
How do you cook chana dal?
Soak chana dal for 1 to 2 hours, then cook it for 40 to 60 minutes. It breaks down less than masoor or moong dal, so it suits dal with bite, fillings and snacks.
Is chana dal the same as yellow split peas?
No. They look alike, but yellow split peas (used for Dutch snert) are peas and chana dal is chickpea. Chana dal is firmer and nuttier.
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Frequently asked questions
- What do you make with chana dal?
- Chana dal tadka, lauki chana dal and, ground into flour, besan.
- Does chana dal need soaking?
- It is recommended: 1 to 2 hours of soaking shortens the cooking time and helps it cook evenly.