Chana Dal Split
| Chana Dal Split, also known as split lentils or yellow gram, is a popular pulse consumed widely in India and other South Asian countries. It is a rich source of protein and carbohydrates, making it an excellent dietary staple for vegans and vegetarians. The legume is made by splitting the chickpea into two halves, after removing its outer layer; this process allows the dal to be easily cooked and digested. Chana Dal Split contains vital nutrients such as folate, magnesium, iron, and potassium that contribute to growth and development of the body. Its high fiber content promotes digestive health by preventing constipation and reducing cholesterol levels in blood vessels. Chana Dal Split can be prepared in myriad ways, including steam-cooking with rice or veggies to create savoury dishes like Khichdi or Tadka Dal; it also adds texture to salads and soups. Overall, chana dal split is a flavourful ingredient with nutritional benefits that go beyond satisfying one’s appetite. |
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Cooking Method & Health Benefits
| The cooking method of Chana Dal Split is an essential component of Indian cuisine. Before cooking, the lentils are soaked in water for several hours to ensure they cook evenly and quickly. Once drained, the dal is placed in a large pot with fresh water and brought to a boil over high heat. The heat is then reduced to medium-low, and the lentils are simmered until tender but not mushy. Skimming off any foam or impurities that rise to the top during cooking is crucial to achieving a smooth texture. Seasonings such as turmeric, cumin seeds, chili powder, and ginger are added towards the end of cooking for flavor. The final step involves tempering – heating ghee or oil with whole spices such as mustard seeds, curry leaves, and dry red chilies until fragrant – before adding it to the cooked dal for added depth and complexity of flavor. A perfectly cooked bowl of chana dal split should have a creamy consistency with intact lentils infused with aromatic spices. | As one of the most commonly consumed pulses in India, Chana Dal Split has numerous health benefits. This type of lentil is rich in dietary fiber, protein, and essential minerals such as magnesium and phosphorus. The fiber content helps regulate blood sugar levels and aids in digestion, while the proteins are essential for muscle development and repair. Chana Dal Split is also a great source of folate, which is crucial for fetal development during pregnancy. Additionally, studies have shown that consuming legumes on a regular basis can lower blood pressure and reduce the risk of cardiovascular diseases. Overall, incorporating Chana Dal Split into your diet can not only improve your overall health but also provide vital nutrients necessary to maintain optimal functioning of the body’s various systems. |
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Brown Chick Peas / Kala Chana
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Green Peas
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Masoor dal Split
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Masoor dal whole
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Mung Dal Split
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Mung Dal Whole
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Urad Gota
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Urad Split
| Urad split, also known as Urad daal, is a popular ingredient commonly used in Indian and South Asian cuisine. The term "split" refers to the fact that the lentil has been halved and stripped of its outer layer. This type of lentil is high in protein, fiber, and minerals such as iron and potassium. Its nutty flavor makes it an excellent base for dishes like dals, curries, and soups. Urad split can also be ground into flour to make dosas or idlis – traditional Indian flatbread and savory cakes respectively. Due to its nutritional value, urad split is often recommended for vegetarian and vegan diets. Overall, urad split plays a significant role in South Asian cooking due to its versatility and health benefits. |