Chana Dal are split, polished baby chickpeas. They have a sweet and earthy flavor, reminiscent of fresh corn, and the cooked bean is about the size and shape of a corn kernel. This ancient legume has been around for centuries and remains a healthy and satisfying comfort food in India and the Middle East today. Chana Dal are one of the many legumes used to make dal, the family of Indian legume dishes, which is the staple food of India. A delicious simmering bowl of dal with added spices like cardamom, turmeric, cloves and garlic, will easily sweep you away to the streets of New Delhi. Chana Dal are very nutritious, easy to digest, and have an exceptionally low rating on the glycemic scale. These little beans are a powerhouse of lean protein, iron and dietary fiber. Chana Dal makes an exotic addition to soups, curries, salads, casseroles, and rice or whole grain dishes. Toss them in a little olive oil and your favorite spices and roast them in the oven for a wonderfully tasty, healthy snack. To make a delicious hummus dip, cook chana dal and puree with tahini and a squeeze of fresh lemon juice.
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