Indigenous Dal. Excellent Source of Vegetarian Protein. Low Glycemic index, Grown in Natural Farming Practices.
Chana Dal Yellow Lentil
Chana Dal Handpounded and Manually Cleaned from Indigenous
Whole Brown Chana/Chickpea.Grown by Small Scale Natural Farming farmers, from Maharashtra. Gond Art by Ujjala Uvarti from MP, India.
Traditionally, Small Scale Farmers Harvest Desi Chana Pods & Burn Pods in a Bonfire. From the Binders, Desi Chana is Bollected, Threshed, Manually Cleaned, Sun-Dried. Then, Hand-Pounded, Stone-Ground, HandMade by Women Farmers in Traditional Circular Stone Grinder. Hand pounded Chana dal is Washed, Sundried ,Manually Cleaned & Packed.Quality Monitored in TARU Warehouse.
Used to make Dal Fry, Soups, Curries, Dal Pakwan & Gravy Vegetables.
Dal Bati.Chana Dal Soup
Ingredients – 1 cup Chana Dal, 6 cups Water, 2 tbsp Oil, Salt to taste, 1 tbsp Cumin Seeds, 1 tsp Black Mustard Seeds, 1 Green Chilli Grated, ½ tbsp Ginger Grated, ¼ tsp Asafoetida, 1 ½ tsp Turmeric
Steps –
Soak Chana Dal for 1/2 to 1 hr in 6 cups water & boil. Cook & puree it. Add salt. In a skillet, heat oil & add spices. Pour Spice Mixture into Chana Dal puree & Serve Hot!Low Glycemic Index. Diabetic friendly. Fibre rich. Contains minerals
like calcium, magnesium and zinc. (Ghatge et.al. 2008) Excellent for keeping blood pressure in check. Rich in Potassium. Relaxes blood vessels. Heart healthy. Rich in Folic Acid and key nutrients.Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.
