CHANNA DAL - SPLIT BENGAL GRAM CHANA DHAL

CHANNA DAL - SPLIT BENGAL GRAM CHANA DHAL

This yellow lentil is rounded on one side and flat on the other is called Chana or Channa Dhal. It is made by splitting and skinning dark brown chickpeas. Also known as Bengal gram, it is abundant in protein, zinc, folate, fiber, and calcium. Including it in our diet results in health benefits.

Scientific Properties 

Common Name: Chana Dal or Channa Dhal, Bengal gram, split lentil, baby chickpeas

Botanical Name: Cicer arietinum L.

Kingdom: Plantae

Family: Leguminoceae

Genus: Cicers

Specie: C. arietinum

Background and Native Country

One of the first legumes to be planted was Bengal gram. Although India is the native country, Pakistan, Bangladesh, Iran, and Mexico are also the leading producers of this gram.

Bengal gram seeds have a rough covering and are tiny and black. The skinned, split, and polished Bengal gram are termed chana dal by India.

Channa dhal is an essential element in Indian vegetarian cuisine. It is mainly used in the preparation of dal soup and curries.

Taste and Flavor of Chana Dal

Chana Dal has a somewhat nutty and sweet taste. It also tastes and looks like small kernels of sweet corn. The versatile flavor of chana dal makes it suitable for savory and sweet dishes. 

Culinary Uses

Chana dal is a tasty, nutritious, and easy-to-digest lentil. Chana dal is used to make healthy soups and salads. However, most frequently, it has been used to make dal and curries.

Being a nutrient-rich lentil, it is also used as an essential ingredient to make many healthier savories and desserts.

 A large quantity of this chana dal is also roasted and powdered to make chickpea flour (besan).

Chana dal is frequently used to provide a subtle crunch to rice dishes.

South Indian cuisine makes extensive use of this in various dishes, including chutneys.

This yellow lentil is also used as a tempering ingredient in several curries and curd rice.

Many curry powders and Rasam powder include chana dal and other spices.

Nutritional Facts

A 100g serving of roasted chana dal has a good amount of protein and fiber, which is enough to keep your snacking urges at bay and help you create a healthy physique.

Nutritional Value Per 100g

Energy  355kcal

Fat       6.26g

Fibre    16.8g

Protein  18.64g

Carbohydrates   58.58g

Sugar    10.33g

Cholesterol       0mg

Health Benefits

Chana dal is high in fiber and good for the heart and diabetic patients. One cup of cooked Chana Dal delivers 33% of your daily protein needs.

It also has a high potassium and low salt content, making it an excellent blood pressure regulator.

Raw Bengal gram dal has a low glycemic index of around 8, making it a superfood for people with diabetes.

Chana Dal also reduces the damage caused by free radicals to blood vessels and reduces inflammation since it is high in antioxidants.

Cooking Suggestions

Before cooking, always check to see if your chana dal is still good to eat. Avoid using old lentils because they will take a long time to cook and have a poor flavor.

It is better to use unpolished chana dal in cuisines to enhance the dish’s flavor.

For efficient results keep the dal soaked in a vessel with warm water for about 30 to 40 minutes before cooking. This way it will  cook faster and taste better.

Storage

You can store dried chana dal for 12 months in an airtight jar in your kitchen’s cool and dark area. Once cooked, the dal can be stored in the refrigerator for up to a day. It is advised to consume it up as quickly as possible.