Legumes / Pulses | Vegan Gluten Free High Fiber Protein Rich

Channa Dal

Cicer arietinum (split chickpeas) Allergen-Free
Channa Dal

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine South Asian
  • Seasonality Year-Round
  • Source Chickpea plant

The Forktionary Angle

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Definition

Split and skinned chickpeas, widely used in Indian cuisine for making dals, curries, and fried snacks due to its nutty flavor.

Sensory Profile

TasteMild, Nutty, Earthy
TextureFirm but tender (when cooked), slightly granular
AromaMild, Leguminous
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (dried)
Calories360 kcal
Total Fat5 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein20 g
Total Carbohydrate60 g
Dietary Fiber15 g
Total Sugars5 g
Calcium80 mg
Iron5 mg
Potassium850 mg

Chef’s Secret

Toasting channa dal lightly before boiling enhances its nutty aroma and prevents it from becoming too mushy.

Substitutions

Best Match

Split Yellow Lentils (Moong Dal)

1:1

Similar texture and cooking time, good for dals and stews.

Toor Dal (Split Pigeon Peas)

1:1

Common Indian dal, slightly different flavor, breaks down well.

Red Lentils

1:1

Cooks faster and softer, good for creamy purees and quick dals.

Yellow Split Peas

1:1

Good for soups and stews, similar texture, milder flavor.

Buying Guide

Available dried. Ensure they are clean and free from debris. Soaking is recommended for easier cooking.

Flavor Pairings

Cumin Turmeric Asafoetida Fenugreek Mustard Seeds Ghee Onion Garlic.