Chana dal is the split, skinned form of brown chickpeas (kala chana), pale gold and quick to soften into a thick dal. This is a dried product supplied as 6x2kg, which is six 2kg bags, while the 10/100 code is the supplier case configuration. It needs a short soak and a boil, but rewards you with a hearty, protein rich base for countless dishes.
Cooking: Rinse well, then soak for around thirty minutes to an hour. Drain, add fresh water and boil until soft, skimming any foam. Finish with a tarka of ghee or oil, cumin, garlic and chilli. Chana dal also stars in sundal, sambhar and sweet dishes.
Store in a cool, dry place. Once opened, keep in an airtight container to protect the dal from moisture and pests.
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