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Bird Chana Dal 1 kg

Bird Chana Dal 1 kg

each
BD 1.000
    • Other Amount
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Popular option for making the popular Indian dish 'Dal Tadka'.

Storage

Store in air-tight container.

Nutrition Facts
Serving Size 100g
Amount per serving
Calories 341
% Daily Value
Total Fat 1.16g 1.78%
Saturated Fat 0.16g
Total Carbohydrate 60.37g 20.12%
Dietary Fiber 25.5g 102%
Sugars 8g
Protein 7g
Percent Daily Values are based on a 2.000 calorie diet.
In Indian cuisine
In Indian cuisine
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In Indian cuisine

Tadka is the Hindi word for tempering. It is the technique wherein spices (tomatoes, garlic, onion, cumin, mustard seeds, coriander leaves and ginger) are fried to release essential oils and thus changes the flavour and taste remarkably.

In Indian cuisine
Cindy Bailey
Editor-in-Chief

Split pea in world cuisine

Dal is popular as the comfort food in Indian cuisine.

Europe

Green and yellow split peas are commonly used to make pea soup or "split pea soup", and sometimes pea pudding, which was commonly prepared in medieval Europe.

Iran

It is the main ingredient of the Iranian food khoresh gheymeh, which is served on the side of white rice in Iranian cuisine. It is also an important ingredient in the famous Tabriz köftesii, a kofta specialty from northern Iran.

China

Yellow split peas are used to make a sweet snack in Beijing cuisine. Wandouhuang is a sweetened and chilled pea pudding, sometimes flavored with osmanthus blossoms and dates.

India

In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole on stalls offering it.

Dal
Dal2

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Culinary use in India

Dal preparations are eaten with rice, roti, chapati, and naan on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make pappu that is mixed with charu and rice.

Culinary use in India
Cindy Bailey
Editor-in-Chief
Culinary use in India

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