Chana Dal (Split Chickpeas)
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Description
Skinned and split black chickpeas (desi chana), smaller than regular white chickpeas. Retains its shape well when boiled, offering a fluffy, chestnut-like bite.
Classification: Intermediate, Lentils/Beans, Fluffy Texture, Nutty
Shops selling Chana Dal (Split Chickpeas)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Soak for 1-
- hours.
- Boil until tender but still holding shape.
- Add to onion/tomato base and simmer with spices.
Learn more Substitutes, pairings, tips
Key spices
Turmeric、Chili powder
Substitutes at Japanese supermarkets
(Split soybeans)
Pairing
Poori (Fried bread) / White Rice
Trivia
[Trivia] Grinding this Chana Dal into a fine powder yields 'Besan' (Gram flour), absolutely essential for Indian fritter (Pakora) batters and sweets.
Eating tips & etiquette
[Unique Eating] Locals often blend it with softer dals (like Moong) to provide a 'fluffy, biting texture contrast' within a creamy soup.
Allergen
Soy (Precaution as legume)