Schani chana dal is a dried pulse made from split chickpeas, becoming tender yet substantial when cooked. In Indian cooking it brings texture and substance to everyday dishes, from dals to curries and side dishes. It is a useful basic for bringing variety to pulse recipes.
How to use it. Rinse and cook in water until tender; season during or towards the end of cooking according to your recipe.
Best for. Widely used in dal tadka, thick soups, dry curries and everyday pulse dishes. Keep it in a cool, dry place in a well-sealed container.
Schani, 1 kg pack. Sent from Barcelona to Spain and Portugal.