$6.00 / 650g
An Australian desi chickpea that has been split and lightly polished. Because it’s a chickpea, it requires a soak–throw into a bowl with plenty of cold water overnight, drain and add 3 timestheir volume of cold water to cook. Bring to a simmer for 25 -30 mins. If usinga pressure cooker, there’s no need to soak and your dal will cook in around 6 –10 mins. Once cooked, there’s no need to strain –the chickpeaswill be nestled in a puddle of golden syrupy water; the grains will burst, be soft, earthy and sweet like corn. Also known as Chana Dal, and commonly used in classic Indian cooking; they can also be added towinter soups and braises, and lovely for light summer salads.Chana dalhas a very low GI, is high in fibre and easily digestible. It is the raw ingredient of besan –just pop in a spice grinder to make your own besan flour for pakoras.