A split and husked relative of chickpeas, Bengal gram is the most popular legume in India. Chana dal is delicious, nutritious and easily digested, but, aside from its usage both in dal dishes and savories, the legumes are also roasted and powdered into chickpea flour (besan), another widely used ingredient in nearly every regional cuisine. Chana dal is baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.
100 g (3.5 oz) Chickpeas
|| 2.59 g