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MAAZ Chana Dal is a split lentil known as baby chickpeas, essential for authentic Indian cuisine. Boil and simmer with tomato, onion, and spices like cumin, turmeric, and coriander to achieve a tender and delicious soup or side dish. High in protein, it's great for vegetarian and vegan diets. Try adding seasonal vegetables for an extra boost.
How to use MAAZ Chana Dal:
- Chana Dal is a very famous ingredient in many tikkis and pakodas, the most famous being the south Indian Dal Vada.
- Used to make Besan by grinding up chana dal. This flour is gluten friendly and is mainly used to make batters for pakodas, for making pancakes or chillas and to make the famous Besan ladoos.
- Chana dal is used all over India to make dals, curries.
- Chana Dal can also be stuffed into parathas to make something sweet or savory.
- Various sweets can also be made with chana dal.
