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1 बार बनाये, महीनों तक खाये, खट्टा-मीठा दाल का नमकीन, जिसके आगे हल्दीराम नमकीन फेल Chana Dal Namkeen
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FAQ
The South Indian Masala vadas, Gujarati chana dal Dhokla, North Indian dhaba style chana dal tadka, Maharastrian Puran poli, Sindhi dal pakwan are all immensely popular dishes made with Bengal gram. Apart from these a lot of home cooks use Chana Dal to make sundal, halwa, curry, stew, chutneys and many more.
The high fiber content helps maintain satiety, preventing overeating and aiding in weight management. Chana dal is a rich source of protein, B-complex vitamins, iron, magnesium, potassium, and zinc. The antioxidants in chana dal help protect against oxidative damage and reduce the risk of chronic diseases.
Cook Chana Dal Further. Mash some lentils with the spoon as you go on stirring. Mashing some lentils helps the dal to thicken. If the dal looks a bit too thick, add about ½ a cup of water or more, and stir.
Description. Bengal gram is one of the earliest cultivated legumes. In Indian cuisine, it is popularly known as Chana Dal. Bengal gram has good amount of iron, sodium, selenium and small amount of copper zinc and manganese.
chickpea. The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
