Chana dal is split desi chickpea — smaller, sweeter and nuttier than most dals, holding its shape when that is wanted (kosambari salads, temple sundals) and grinding to a paste when it is not (the roasted spice pastes of Odia cooking, ambode vadas).
In panch-phoron country it thickens; in Udupi’s kitchens it balances toor dal in the saaru bowl. Roasted dry it becomes putani, the snack that grinds into powders.
Used in 17 recipes
- Ambode
- Beans-Carrot Poriyal
- Chana Dal with Diced Potatoes & Coconut Shavings
- Ellu Sadam
- Ezhu Kari Kootu
- Ezhu Kari Kootu
- Geeli Chana Dal Khichari
- Jagannath Puri Mahura
- Kadale Bele Kosambari
- Kovil Puliyodharai
- Marwari Chana Dal with Amchur
- Plain Dosa with Potato Masala
…and 5 more, found by the ingredient filter on the recipes listing .
Related entries
- Toor Dal , Arhar, split pigeon peas: the pulse of sambar and of the Jagannath temple's dalma.
Mentioned in
References
- Indian Food: A Historical Companion , K. T. Achaya