Beans Peas & Lentils

Channa Dhal, Dried Split (Organic)

Channa Dhal, Dried Split (Organic)
Chana Dhal, a split baby chickpea with the outer seedcoat removed, is used in Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine to make dhal. This thick easily digested bean stew is a staple of vegetarian cooking. Ideal for a very smooth hummus.
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THINGS TO WATCH OUT FOR Wash well and remove discoloured peas HOW TO USE Delicious Hummus: Cook: Cook 250g chickpeas. Put in a food processor with 1 clove garlic, 2 tbs tahini, 1 tsp cumin, salt, juice of 3 lemons. Adjust to taste Blend until smooth. Salads: Toss through your favourite salad. Spicy Falafel: Soak 250g chickpeas as usual. Simmer 1 hour until partly cooked. Rinse. Food process with 1 onion, 3 cloves garlic, 1/4 cup fresh parsley and/or coriander, 1 tsp cumin, 1 tsp coriander, 2 tbs flour, salt and pepper. Form golf ball size balls. Fry or for a healthier version, brush with oil and bake until cooked (about 30 mins at 180degC)

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Serving size    50 g
 
 
Per Serve
Per 100g
Energy (kj)
765
1531
Protein (g)
11.2
22.4
Fat Total (g)
3.3
6.7
- Saturated (g)
0.3
0.7
Carbs, total (g)
24
48.0
Sugars (g)
0.7
1.5
Sodium (mg)
32
64
fiber, total (g)
5
10
Ingredients

Organic split chickpeas
Weight/cup
190
Weight/tblsp
15.2
Weight/tsp
3.8