The same firm, mild chana dal, this time in a smaller unit. 20x500g means twenty 500g packs to a case, ten kilograms in total, which suits shops selling by the half kilo and kitchens that would rather open a fresh pack than dip into a large sack. Chana dal is the split black chickpea, valued for holding its shape.
Rinse, then soak for thirty minutes to an hour. Boil for roughly forty-five minutes to an hour, or pressure cook for fifteen to twenty minutes, until soft yet intact. Good for tarka dal, sundal, dhokla and as a crunchy tempering when roasted.
Store cool, dry and sealed, away from moisture and pests.
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