bengal gold chana dal 500g

mixed origin | victoria

dirt(y) bengal gold chana dal is an Australian desi chickpea that has been split and lightly polished; grown, harvested and split in Victoria.

Because it’s a chickpea, not a lentil, it requires a soak. Chuck dal in plenty of cold water overnight, drain dal and add twice their volume of cold water to cook (for 1 cup of dal, cover with 2 cups of water – easy!) Bring to a simmer for 30 minutes.

If you have a pressure cooker, there’s no need to soak and your dal will cook in around 6 – 10 minutes, depending on your cooker.

Once cooked, there’s no need to strain – the dal will be nestled in a puddle of golden syrupy water; the grains will burst, be soft, earthy and sweet like corn.

Chana has a very low GI, is high in fibre and easily digestible. It is the raw ingredient of besan – just pop in a spice grinder to make your own besan flour for pakoras. Great for classic Indian cooking, winter soups and braises, and light summer salads.

Available in 500g retail packs. (For Chefs: 5kg bags - orders via our distributors)

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