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Chana Dal

Chana Dal, also known as split chickpeas or Bengal gram, is a staple ingredient in many Indian cuisines. It is a versatile legume frequently used to prepare savory dishes, such as dals, curries, and soups, as well as side dishes and snacks. Chana dal is rich in protein, fiber, and various essential nutrients, making it a popular choice for vegetarians and vegans. When using chana dal in recipes, it is typically soaked in water to reduce cooking time and promote even cooking. Alongside its nutritional benefits, chana dal is valued for its distinct nutty taste, which complements a variety of flavors and spices commonly found in Indian cooking.
#27
IN BEANS & LEGUMES
373
CAL / 100G
$0.20
AVG / OZ
chana dal
70%
CARBS
5%
FAT
25%
PROTEIN
Chana Dal FAQ
One common mistake people make when cooking with Chana Dal is neglecting to rinse and soak the dal before cooking. The soaking step significantly reduces cooking time, aids in digestion, and gets rid of any impurities. While boiling, adding a little oil can help reduce the froth that forms on top of the pot. Also, try not to overcook the chana dal as it can get mushy and lose its unique texture and taste. The best way to draw out the flavor of chana dal is to cook it with spices like turmeric, cumin, and ginger. One lesser known trick is to add a pinch of asafoetida (Hing) to the tempering, as it is known to aid in digestion of lentils and also adds a unique flavor.
Do I need to soak chana dal before cooking?
Does adding oil while boiling chana dal help?
Will overcooking chana dal affect its taste and texture?
What spices are best used with chana dal?
Can I cook chana dal without soaking?
How long should I soak the chana dal?
What can I do, if my cooked chana dal is too hard?
Is chana dal good for diabetics?
Why does my chana dal gives a lot of froth while boiling?
Does chana dal need to be cooked fully or slightly al dente?
Expiration & Storage Tips
When does chana dal expire?
Chana dal, when stored properly, can last quite long. Unopened and stored in a cool, dry place, it can stay good for a year or even up to 2 years past the date printed on the package. Once opened, however, the shelf life reduces to about 6 months. If you choose to store chana dal in the freezer, it can extend its life by another 6 months.
How do you tell if chana dal is bad?
The best way to tell if chana dal has gone bad is by its look, smell, and feel. Healthy chana dal usually has a solid feel, a warm, nutty smell, and a yellow-orange hue. If the dal looks dark, feels mushy, or has an off smell - think musty, moldy, or sharply sour - it's probably spoiled. Mildew or mold formation and an increase in the tiny holes in the grains (a sign of insect infestation) are other definitive signs of spoiled chana dal.
Tips for storing chana dal to extend shelf life
• Always store chana dal in an airtight container to prevent moisture and pest intrusion. • If you live in a warm, humid climate or plan to store the lentils for a long time, consider storing them in the refrigerator or freezer to retards rancidity. • If you've soaked more chana dal than you need, you can store the extra in the fridge. Make sure to change the water daily, and try to use it within two days.
EXPIRES WITHIN
2 - 3
YEARS
Health Info
Macros
110g
CARBS
7g
FAT
39g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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