Chickpeas are very well used in Mediterranean and middle eastern cooking because of their nutty flavor and buttery texture.
The name Chana Dal comes from Chana, being the Indian name for chickpea, and Dal means that a pulse has been split in half. The best thing about the Chana Dal is that it is quickly cooked and can be easily manipulated into a paste or just left by itself.
They are often used in curries and in adding to salads to get that extra bit of protein.
Cooking Instructions
1. Soak for 8 hours or overnight.
2. Rinse, add to saucepan and bring to a boil.
3. Reduce heat to low, cover and simmer for up to 1 hour or until tender.
4. Drain and allow to cool for 15 minutes.