Important life-skill:
Chana dal
is actually a large category of chickpea varieties, ranging in color from blackish brown to pale beige. Like whole cooked chickpeas, chana dal has an especially earthy, nutty taste.are split and hulled pigeon peas, and taste like a more flavorful version of yellow split peas. They're especially popular in south Indian sambhar.
Dal can be thick or quite thin, depending on the where it’s being made and how it’s intended to be used. For moong, I want the dal to be loose enough to puddle on the plate, never pasty. You can easily thicken the dal by simmering it a bit more , or thin it out a bit with some extra water. If you'd like to make it smoother , just whisk it a few times. Some recipes tell you to puree the dal in a blender, but I rarely do so.is a double-duty term in the Indian kitchen.
I could keep going on—dal is a never-ending topic. But understanding how to make dal is simple—it is our staple, stick-to-your-ribs, feel-good food. You can dress it up or pare it down, but whatever way you choose, you’ll be satisfied.
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