Gram Daal in India
(Gram Daal is
known as Chana Daal )
Chana Daal,
also known
as Bengal
gram, is the
most widely
grown Daal in
India. Its
pale-yellow
color has a
sweet, nutty
aroma. Chana
Daal has a
very high
nutritious
value. It is
praised by
diabetics
for its
incredibly
low index on
the Glycemic
index. (The
Glycemic
index
measures the
effect of
foods on
blood sugar
levels.)
Bengal gram
is often
stewed with
vegetables,
especially
bitter
gourds and
squashes.
We proficiently
deal in
traditional
Chana Daal.
Our dry chana
Daal is
remarkable for
its purity. The
natural Chana
Daal we supply in
the market is
processed
through our
highly developed
processing
method that
ensures its
hygienic
quality. We are
one of the
leading chana
Daal
manufacturers
and exporters
from India.
Description :
CHANA Daal or split chickpeas are
sweet and nutty flavor. These are
the most popular Daal in
India. They are made from
spitting a small relative of the
chickpeas in half. They are a
dull yellow and are renowned for
causing flatulence, which
Indians try to counter by adding
asafetida to the dish. Chana
Daal
OR chickpeas half is further
grinded for flour which is known
as BESAN and used for making a
wide range of Indian dry snacks.
Wash and soak the Daal for 4-6
hours preferably. Drain the
water away and wash them well.
Now boil them in warm water,
taking care you do not add too
much of water to it. When the
Daal has softened up, still in
its shape, the water shouldn't
be there, it should be dry.
So, while boiling water, add
only a cup of water and if it
dries up before the Daal being
softened, add little amount of
warm water to it.
Remove the Daal and add black
pepper powder, salt, coriander
leaves, lemon juice and
chopped green chilies. Serve
it warm.
Note :- Rate of the
products Mention in the Website
will be verified by day to day
fluctuation in the Indian Agro
Market Actual Rate of the
Products will be provide at the
time of final Confirmation of
Order
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