Chana Dal (Split Chickpeas)
ゴロゴロ食感！食べごたえ抜群の「お豆のカレー」
Description
Not the round 'White Chickpeas' familiar in Indian cooking, but peeled and halved 'Black Chickpeas' (Kala Chana) (hence the yellow color). Unlike Masoor or Mung, it doesn't crumble into mushy soup; its greatest feature is retaining bean shape and a 'fluffy, chunky' texture even when simmered.
Classification: Beans, Stir-fry, Side Dish Ingredient
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
- [Authentic Recipe]
- [Chana Dal Tarkari (Bean Curry)]: Fry soaked Chana Dal in a pan with cumin, onion, tomato, garlic, ginger, green chilies, and simmer with a little water until slight chewiness remains. Generally finished as a 'bean side dish (dry curry)' by evaporating moisture, rather than drunk as soup.
- Grind into Besan flour.
Learn more Substitutes, pairings, tips
Key spices
Cumin、Garam Masala、Tomato、Onion
Substitutes at Japanese supermarkets
(Using supermarket 'Canned Boiled Chickpeas' saves time, but shape is round)
Pairing
Puri (Fried bread) / Roti / Chiura
Trivia
A staple Nepali breakfast/snack style is eating slightly spicy Chana Dal stir-fry with crispy beaten rice (Chiura). Because the bean shape is firm, it's highly satisfying without meat.
Eating tips & etiquette
Instead of slurping like soup, scoop with a spoon and chew thoroughly to savor the bean's 'fluffy sweetness'. Pairs exceptionally well with fried bread (Puri).
Allergen
None