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Chana dal, also known as the golden split chickpea is perhaps one of the most popular pulses back in Tamilnadu, and all across India as well. It is used as a thickening agent, added to soups, stews, dals and snacks, and also used to fill samosas. Nondual Xim is a chana dal wholesaler in India that delights yo more...
Dried chickpeas. The larger light tan kabuli and variously coloured desi are the two main types of chickpea. They are green when picked early and vary through tan or beige, speckled, dark brown to black. Seventy-five percent of world production is of the smaller desi dal more...
Delicious in taste, Chana Dal is nutritious and get easily digested. It can be used in the powdered form of flour called BESAN and widely used in almost every province of India. Chana Dal is considered as one of the vital ingredients in Indian Cuisine. more...
In Indian cuisine, dal are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses more...
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