Annam Chana Dal (Split Chickpeas) 2kg

Annam Split Chickpeas (Chana Dal) in a larger bag for households that cook it often. Husked and split brown chickpeas, firm enough to stay in recognisable pieces after cooking, with a nutty taste that suits both wet dals and dry stir-fried sides.

Best for

• Dal with bottle gourd, pumpkin or spinach
• Sundal, paruppu usili and koshimbir
• Tempering, where a spoonful fried in oil adds crunch

How to cook it

Soak for an hour or more before cooking, since chana dal is the slowest of the common lentils. Pressure cook one cup with three cups of water and turmeric for four to five whistles if you want it soft, or three if the dish needs whole pieces. Add salt only after it is cooked. Drain and cool it fully before grinding for vada.

Pack and storage

2kg pack. Store in a cool, dry place, sealed after opening.