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. A manageable size for dal tadka, soups and recipes calling for split chickpeas. Keep it in a cool, dry place in a well-sealed container.
Schani, 500 g pack. Find it here with delivery to Spain and Portugal.