Chana Dal
噛めば噛むほど栗のように甘い！ホクホク食感の黄色い豆
Description
Peeled and halved black chickpeas. Yellow resembling Toor Dal, but this resists crumbling when boiled, featuring chestnut-like sweetness and fluffy bite.
Classification: For Families,Lentils,Fluffy Texture
Shops selling Chana Dal
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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
- Since Chana Dal is hard, soak in massive water for hours to overnight before cooking.
- Put beans and water in a pot (or pressure cooker), add turmeric, boil slowly until soft (*retain shape firmly).
- Make spice base frying cumin, onions, tomatoes in another pot, add boiled beans, simmer briefly into fluffy bean curry.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Split soybeans or regular chickpeas (as a sub for fluffiness)
Pairing
Bengali lentil curry (Cholar Dal), Batter for fried snacks (Vada)
Trivia
[Hardcore] Not just simmered into curry; finely grinding this bean yields 'Besan (chickpea flour)', indispensable for Indian fried batters (Pakora etc.) and sweets (Ladoo). A versatile ingredient dominating both 'flour and beans' of Indian food culture.
Eating tips & etiquette
[Unique Eating] Mix raw water-soaked Chana Dal with chopped onions, chilies, lemon, crunching it directly as 'Spicy Bean Salad (Chaat)'!
Allergen
Soy