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Food: Chana Daal edit

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Photo: Flickr user

Created by: Helen Pitlick

Edited by: Helen Pitlick

Tags: Diabetic, Indian, Legume

Other Names: Split Chickpeas, Buta Daali, Chana Dal, Kaḍalai Paruppu, Channa Dal, Kadale Bele, Shanaga Pappu, Chholar Dal

Translations: 沙纳德尔 (Chinese), チャナダル (Japanese), حانا دال (Arabic), चना दाल (Hindi), Ханы Даля (Russian) All Translations

Substitutes: garbanzo beans

edit About Chana Daal

A legume common in Indian cuisine. Chana dal resembles yellow split peas but is actually split black garbanzo beans without their seed coat. Chana dal is an excellent source of protein, and has a low glycemic index, making it suitable for diabetics.

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Wikipedia

Dal or Parippu (also spelled dahl, dhal, or daal) (Nepaliदाल ''daal'' Hindi दाल ''dāl'', Bangla ডাল ''dāl'', Kannada ಬೇಳೆ ''bēḷe'', Malayalam പരിപ്പ് ''parippu'', Marathi डाळ ''ḍāḷ'', Tamil பருப்பு ''paruppu'', Telugu పప్పు ''pappu'', ''dāl'', Urdu دال) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet. Sri Lankan cooking of dal resembles that of southern Indian dishes. In South India, dal is primarily used to make the dish called sambar. The word ''dāl'' derives from the Sanskrit verbal root ''dal-'' 'to split'. accessed online 2007-09-02. Sambar is a spicy soup of toor dal and vegetables and is cooked with tamarind (high in iron), turmeric (natural antiseptic to prevent stomach irritation), asafoetida (anti-gas) and some vegetable. The choice of vegetables affects the taste of the dal. It is eaten with rice and rice dishes.

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