Chana dahl is simply young chickpeas, split in half and polished.   It has a sweet, slightly nutty flavour and aroma when cooked and is delicious in hearty soups, smooth Indian curries and tasty salads.  Also add it to spicy curries, casseroles, veggie burgers and salads.

It’s the base for a healthy and authentic Indian dish called chana dahl with onions, tomato, whole spices, turmeric, cumin and chilli powder.

Cooled or leftover dahl is a delicious addition to fresh salads, homemade veggie burgers or vegetable bakes.

How to Use:

To prepare chana dahl, add to a large pot of cold water. Boil for 10 minutes, reduce heat and allow to simmer for a further 15 minutes.  Drain before using.

Chana dahl should be softened but slightly firm to the bite.  For a creamy texture, peas can be cooked a little longer.

Alternatively, chana dahl can be soaked in cold water for 2-4 hours before adding directly to soups and cooking for about 35 minutes on the stovetop or 11 minutes in an pressure cooker.  A good tip to speed up the soak time is to put it into a vacuum flask filled with boiling water for 30 minutes.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.