Bird Chana Dal 1 kg
Popular option for making the popular Indian dish 'Dal Tadka'.
Store in air-tight container.
Serving Size 100g
|Amount per serving|
|% Daily Value|
|Total Fat 1.16g||1.78%|
|Saturated Fat 0.16g|
|Total Carbohydrate 60.37g||20.12%|
|Dietary Fiber 25.5g||102%|
|Percent Daily Values are based on a 2.000 calorie diet.|
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.
Split pea in world cuisine
Dal is popular as the comfort food in Indian cuisine.
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.
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.
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.
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.
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.
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