Swagat Chana Dal 500gm
Ingredients:Ā Chana dal
Allergen:Ā Legume
Nutritional Information:
(Approximate Values per 100g)
- Energy (kcal): 300
- Protein (g): 20
- Fat (g): 5
- Carbohydrates (g): 50
total sugar (g): 5.3 - Dietary Fiber (g): 5
- Salt (g): 1
About the product:Ā Ā Dal (daal, dhal, dahl) is a term used in the Indian subcontinent for dried legumes (lentils, peas, and beans).Ā These legumes are very popular for the preparation of soups and meals, are among the most important staple foods in the countries of South Asia, and form an important part of the cuisine of the Indian subcontinent.
Ā
Chana dal is peeled and halved chickpeas, made by removing the outer layer of black chickpeas and then splitting the kernel.Ā Ā You can use it as a base for Indian legume curry, as a side dish to the main course, or as a base for salads and soups.Ā Due to their high protein content, chickpeas can replace meat.
Ā
Method of preparation: Soak the chickpeas in cold water for at least 4 hours before cooking.Ā Soaking shortens the cooking time of the chickpeas and softens them.Ā Boil the washed chickpeas with clean water for 1.5 hours.Ā At the end of cooking, add salt.
Storage:Ā Store the dal in an airtight container, in a cool, dry place.
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Swagat Chana Dal 500gm
Swagat Chana Dal 500gm
Ingredients:Ā Chana dal
Allergen:Ā Legume
Nutritional Information:
(Approximate Values per 100g)
- Energy (kcal): 300
- Protein (g): 20
- Fat (g): 5
- Carbohydrates (g): 50
total sugar (g): 5.3 - Dietary Fiber (g): 5
- Salt (g): 1
About the product:Ā Ā Dal (daal, dhal, dahl) is a term used in the Indian subcontinent for dried legumes (lentils, peas, and beans).Ā These legumes are very popular for the preparation of soups and meals, are among the most important staple foods in the countries of South Asia, and form an important part of the cuisine of the Indian subcontinent.
Ā
Chana dal is peeled and halved chickpeas, made by removing the outer layer of black chickpeas and then splitting the kernel.Ā Ā You can use it as a base for Indian legume curry, as a side dish to the main course, or as a base for salads and soups.Ā Due to their high protein content, chickpeas can replace meat.
Ā
Method of preparation: Soak the chickpeas in cold water for at least 4 hours before cooking.Ā Soaking shortens the cooking time of the chickpeas and softens them.Ā Boil the washed chickpeas with clean water for 1.5 hours.Ā At the end of cooking, add salt.
Storage:Ā Store the dal in an airtight container, in a cool, dry place.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ingredients:Ā Chana dal
Allergen:Ā Legume
Nutritional Information:
(Approximate Values per 100g)
- Energy (kcal): 300
- Protein (g): 20
- Fat (g): 5
- Carbohydrates (g): 50
total sugar (g): 5.3 - Dietary Fiber (g): 5
- Salt (g): 1
About the product:Ā Ā Dal (daal, dhal, dahl) is a term used in the Indian subcontinent for dried legumes (lentils, peas, and beans).Ā These legumes are very popular for the preparation of soups and meals, are among the most important staple foods in the countries of South Asia, and form an important part of the cuisine of the Indian subcontinent.
Ā
Chana dal is peeled and halved chickpeas, made by removing the outer layer of black chickpeas and then splitting the kernel.Ā Ā You can use it as a base for Indian legume curry, as a side dish to the main course, or as a base for salads and soups.Ā Due to their high protein content, chickpeas can replace meat.
Ā
Method of preparation: Soak the chickpeas in cold water for at least 4 hours before cooking.Ā Soaking shortens the cooking time of the chickpeas and softens them.Ā Boil the washed chickpeas with clean water for 1.5 hours.Ā At the end of cooking, add salt.
Storage:Ā Store the dal in an airtight container, in a cool, dry place.
