Chana dal, Natures Low Glycemic Carbohydrate Beans

 Ok- so you have been reading about chana dal and it's amazing nutritional bounty and attributes as a low glycemic carbohydrate.  So what exactly is this Chana Dal?  Well it is split Chickpeas without the seedcoat ( the floaty wrapper that comes off when you soak them).  Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel.

Chana dal is $2.49 lb

Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin. The at home method would be less expensive of course, although it is only $2.49 for a pound, if you want to delve into your inner Euel Gibbions then by all means

With their sweet and nutty flavor, these versatile beans are the most popular in India. They are made by splitting a small husked relative of the chickpea. Chana Dal Beans are very nutritious, easy to digest, and have an exceptionally low rating on the glycemic index. All natural. Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.

Indonesian Turmeric

So the search is on, where can you  buy Chana Dal Or Chana Daal  ?  And when I do get some how do I cook it?  Preparing dal -Most dal recipes are quite simple to prepare. The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a tadka (also known as tarka, chaunk or baghaar) at the end of the cooking process.

Tadka or tarka (also known as thalimpu or chaunk or baghar or vaghar) consists of various spices or other flavorings fried in a small amount of oil. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chilli powder [cayenne powder], and onion or mustard seeds and garlic. In some recipes, ginger, tamarind, unripe mango, purslane, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations also call for mashing the cooked dal a bit with a hand masher or suitable rolling pin.

Buy Asafoetida

Other common tadka ingredients include asafoetida (known as "Hing"), fresh or dried chili pods, cilantro and garam masala. The raw spices are fried for a few seconds in the hot oil first, and then the remaining ingredients are added. The garlic is typically only fried for a minute or two, but the onion is fried for 10 minutes or until browned. The tadka, or spice-infused oil, is poured over the cooked dal and served with bread or over Basmati rice.ASAFOETIDA POWDER ALL NATURAL. This rich, powerful-smelling spice is used extensively in Indian and Iranian cooking. Try it in small amounts to enhance other flavors of to replace garlic or onion in your favorite recipes.


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