Legumes · Dried
Chana dal
Also called split chickpeas, split Bengal gram, chana daal
Split, skinned desi chickpeas; hold their shape with a sweet, nutty bite. Used for dal, ground into besan-style batters and fried crisp in South Indian tempering.
What can replace it
- T2 · GoodToor dal
Softer and breaks down more; slightly sweeter dal.
- T2 · GoodYellow split peas
Sweeter and less nutty; breaks down a little sooner.
- T3 · In a pinchChickpeas
Whole: soak overnight and cook much longer; no split-dal texture.
- T3 · In a pinchMoong dal
Cooks much faster and goes mushy; loses the nutty bite.
Cook with Chana dal