Bengal Gram Dhal

Scientific Name :

Cicer Arietinum

Medicinal Value :

They can assist in lowering of cholesterol in the bloodstream

Nutrient Value :

Zinc, Folate, Protien. Low in fat. In Desi Chana fibre content which is much higher than the light coloured variety

Culinery and Other Values :

Is frequently used in Indian cooking as a thickener. It has a meaty rich flavor. Often stewed with vegetables like bitter gourd and squashes. Chana Dal with spinach and louki with chana dal are very popular dishes.

Glossary :

• English : Bengal Gram Dhal
• Tamil : Kadalai Paruppu
• Malayalam : Kadala Parippu
• Telugu : Samaga Pappu / Chanaga Pappu
• Kannada : Kadale Bele
• Hindi : Chana Dal
• Bengali : Cholar Dal
• Gujarati : Chana Ni Daal
• Konkani : Chonya Daali / Sone
• Marathi : Harbara Dal
• Oriya : Buta (Chhota)
• Punjabi : Channa Dhal
• Kashmiri : Chola Dal