Chana dal is split yellow lentil produced by removing the outer layer of Kala Chana (Bengal Gram), is high in fiber, nutritious, delicious and easily digested. It has a rich, almost meaty flavor. Works well in soups, salads, and with rice dishes.
Cooking Instruction: Rinse, soak and drain. Add 3 cups of water/ cup of dal, bring to boil. Lower the heat, cook covered for 35-40 minutes or until tender & soft (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste or dal masala seasoning if desired. Cook uncovered over low heat until desired consistency (not overcooked). Serve warm.
1 cup dry yields 2 ½ cup cooked dal.