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    Split Bengal gram

    Split Chickpeas without seedcoat. Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin. · This is actually a type of split lentil, and is frequently used in Indian cooking as a thickener. It has a rich, almost meaty flavor. · Combined with White Basmati Rice and Nan bread, it provides the essential amino acids for complete protein. · It is best to soak these beans overnight or at least for a few hours, and then boil them for approximately 2 hours. · If you do not like eating raw vegetables, then cook them with chana dal. That's the common practice at home. · Coarsely crush the chana dal and use in Dhokla or Handwa, for that crunchy taste and increase the nutritional value. · Bengal gram is often stewed with vegetables, especially bitter gourds and squashes. Chana Dal with Spinach and Louki with chana dal are very popular dishes.