Chana Dal

Chana is chickpeathat is split chickpea lentils join is one among the many list of more than fifty types of pulses that people use as food component. In India we have Bengal gram, which is closely related to the chickpea family. This is a yellow lentil, rounded on one side and flat on the other. This is one of the earliest cultivated legumes in India. In Indian cuisine, pulses are of three types: the whole pulse, the split pulse with their skin on and the split pulse with their skin removed. Chana dal is of the last type since its skin is removed.

There are kinds of pulses that Indian cuisine lovers prefer to enjoy as major food components. The most common pulse that people use is lentil, which is very common among rural and urban, while peas and beans are also used. Chana dal is used as supplement to rice or bread as a meal, or mixed with vegetables and meats, or is boiled and grounded for making halwa, or sweets. Sometimes chana dal is used as it is just it is soaked in water for an hour or two and is eaten with salads.

Types of Pulses:

Some of pulses that people use in India are: Mungdaal (split and skinned green gram), green mungdaal (green gram), Chawlidaal (black eyed beans), Masoordaal (split red lentils), Sabatmasoor (Indian Brown lentils), Toordaal (yellow pigeon peas), Rajma (kidney beans), Harimatar (green peas), Safedmatar (White peas), Chanadaal (split black gram), Uraddaal (black gram beans), Labhia (black eyes peas) and Til (sesame).

Nutrition:

Boiled and cooked chana dal contains 9% protein, 70% water, 20% carbohydrates and 8% fibre, and 1% fat. Chana dal is a rich source of what is called Daily Value, which is the required nutrition of the vitamin B, folate, manganese, thiamine and iron.

Tradeindia is a trusted destination for buying all kinds of pulses from the registered suppliers and traders. Buyers looking forward to buy Chana Dal and other kinds of pulses should send us their requirements.