Chana dal is split, skinned chickpea, a staple pulse in Indian cooking. Once cooked it turns tender while holding its shape, making it well suited to dals and savoury batters.
How to use it. Rinse and simmer in water until tender; soaking beforehand can shorten the cooking time. Season it afterwards with a spice and onion tadka.
Best for. Thick dal, vadas, coconut chutneys and side dishes for rice or chapati.
Schani in a 2 kg format. Buy online with delivery to Spain and Portugal. Read the manufacturer’s directions before use and include any other ingredients you need in the same online order.