Chana dal
Chana Dal[edit | edit source]
Chana Dal is a type of split chickpea that is widely used in Indian cuisine. It is known for its nutty flavor and versatility in various dishes. Chana Dal is not only a staple in Indian households but also a significant source of nutrition.
Description[edit | edit source]
Chana Dal is made from the desi variety of chickpeas, which are smaller and darker than the more common kabuli chickpeas. The outer layer is removed, and the chickpeas are split to produce the dal. The resulting lentils are yellow and have a slightly sweet and nutty taste.
Nutritional Value[edit | edit source]
Chana Dal is rich in protein, dietary fiber, and essential vitamins and minerals. It is an excellent source of iron, calcium, and folate. It is also low in fat and contains no cholesterol, making it a heart-healthy food choice.
| Nutrient | Amount |
|---|---|
| Energy | 364 kcal |
| Protein | 19 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 17 g |
| Fat | 6 g |
| Iron | 4.86 mg |
| Calcium | 56 mg |
Culinary Uses[edit | edit source]
Chana Dal is used in a variety of dishes across India. It is often cooked with spices to make a flavorful dal curry, which is served with rice or roti. It can also be ground into flour to make besan, which is used in various snacks and sweets.
Popular Dishes[edit | edit source]
- Dal Tadka: A spiced lentil dish often tempered with ghee, cumin, and mustard seeds.
- Chana Dal Fry: A simple preparation with onions, tomatoes, and spices.
- Besan Ladoo: A sweet made from roasted besan, sugar, and ghee.
Health Benefits[edit | edit source]
Consuming Chana Dal can help in managing diabetes due to its low glycemic index. The high fiber content aids in digestion and helps maintain a healthy weight. It is also beneficial for heart health due to its low fat and cholesterol content.
Cultivation[edit | edit source]
Chana Dal is primarily grown in India, which is the largest producer and consumer of chickpeas. The crop is typically sown in the winter season and harvested in the spring.
See Also[edit | edit source]
References[edit | edit source]
- "Nutritional Composition of Chana Dal." Food and Nutrition Journal.
- "Health Benefits of Pulses." Journal of Agricultural Science.
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