Chana dal

Chana Dal

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

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

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.

Nutritional Information (per 100g)

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

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

• 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

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

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

• Lentil
• Indian cuisine
• Pulse (legume)

References

• "Nutritional Composition of Chana Dal." Food and Nutrition Journal.
• "Health Benefits of Pulses." Journal of Agricultural Science.