Chana dal

– with their sweet and nutty flavor, chana dal is the most popular dal in India. They're made from splitting a small relative of the chickpea in half. They're a dull yellow and are renown for causing flatulence, which Indians try to counter by adding asafoetida to the dish. Chana dal is delicious, nutritious and easily digested, but, aside from its usage both in dal dishes and savories, the legumes are also roasted and powdered into chickpea flour (besan or besin) another widely used ingredient in nearly every regional cuisine. Chana dal is used in variety of vegetable dishes. It can be cooked until soft for the dish called simply dal, or as in southern India, it can be used as a spice.

v t e Cuisines
Regional	African North West list Americas North South list Asian Central Indian subcontinent list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic
National	Afghan Albanian Algerian American California Hawaiian New American Puerto Rican Soul food Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Sylheti Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnian-Herzegovinian Botswana Brazilian British Cornish English Northern Irish Scottish Welsh Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Quebecois Central African Republic Chadian Chilean Chinese Cantonese Chinese Islamic Hong Kong Macanese Colombian Congolese Croatian Cuban Cypriot Czech Danish Faroese Greenlandic Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Greek Macedonian Guatemalan Guianan Guinea-Bissauan Guinean Haitian Honduran Hungarian Icelandic Indian Arunachalese Assamese Bihari Goan Gujarati Himachal Pradesh Kashmiri Jharkhandi Karnataka Kerala Maharashtrian Manipuri Meghalayan Mizo Naga Odia Rajasthani Sikkimese Tamil Telugu Indonesian Acehnese Arab Balinese Banjarese Batak Betawi Chinese Indian Indo Javanese Madurese Makassarese Manado Minangkabau Palembangese Sundanese Iranian Iraqi Irish Israeli Italian Abruzzese Lombard Neapolitan Roman Sardinian Sicilian Venetian Ivorian Jamaican Japanese Jordanian Kazakh Kenyan Korean North Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macedonian Malagasy Malawian Malaysian Chinese Eurasian Indian Sabahan Sarawakian Maldivian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Niger Nigerian Niuean Norwegian Omani Pakistani Punjabi Sindhi Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Saint Helena Saint Lucian Salvadoran Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychellois Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Balearic Basque Canarian Cantabrian Catalan Extremaduran Galician Manchegan Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Zanzibari Thai Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean
Ethnic and religious	Ainu American Chinese Anglo-Indian Arab Assyrian Balochi Bengali Berber Buddhist Cajun Chechen Christian Circassian Crimean Tatar Goan Catholic Greek American Hazaragi Hindu Inuit Islamic Italian American Jain Jewish American Ashkenazi Bukharan Ethiopian Mizrahi Sephardic Syrian Komi Kurdish Livonian Louisiana Creole Malay Mennonite Mordovian Indigenous American Okinawan Ossetian Parsi Pashtun Pennsylvania Dutch Peranakan Sami Sikh Tatar Tibetan Udmurt Yamal Yup'ik
Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical Indian subcontinent History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet Thirteen Colonies
Styles	Classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle
Lists	List of cuisines Lists of prepared foods
Category Commons Cookbook WikiProject Outline

Chana dal

Search WikiMD