Popular Essentials Chana Dal - Split

• Cool and Dry Place: Store the chana dal in a cool, dry place away from moisture, direct sunlight, and heat sources. A pantry or kitchen cupboard is suitable.
• Air-Tight Container: Transfer the chana dal to an airtight container to protect it from pests and humidity. Make sure the container has a tight-fitting lid to seal in freshness.
• Avoid Temperature Fluctuations: Keep the dal away from areas with extreme temperature fluctuations, as this can affect its texture and shelf life.
• Use within Recommended Timeframe: While chana dal has a long shelf life, it's best to use it within a reasonable timeframe to ensure optimal flavour and quality.

• Serving Size: 1/4 cup (45g)
• Servings Per Container: Varies
• Amount Per Serving:
• Calories: 160
• Total Fat: 2g
• Saturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrate: 29g
• Dietary Fibre: 9g
• Total Sugars: 1g
• Protein: 9g
• Vitamin D: 0%
• Calcium: 4%
• Iron: 10%
• Potassium: 270mg

• Rinse the PE Chana Dal - Split thoroughly under cold water to remove any dirt or debris.
• Soak the dal in water for at least 30 minutes to 1 hour, or preferably overnight, to soften the grains and reduce cooking time.
• Drain the soaked dal and transfer it to a pressure cooker or a large pot.
• Add water in a ratio of 1:2 (1 part dal to 2 parts water) and bring it to a boil.
• Once boiling, reduce the heat to medium-low and let the dal simmer, partially covered, for about 20-25 minutes, or until it is soft and cooked through. If using a pressure cooker, cook for about 10-12 minutes after reaching pressure.
• Once cooked, season the dal with salt and any desired spices or herbs according to your recipe.
• Serve hot as a side dish with rice or roti, or use it as a base for dal-based curries or soups.

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