Chana Dal Bowl

ઉત્પાદન વર્ણન

Leading Chana Dal Producers, Distributors, and Exporters in India. Raw Bengal gramme is processed to create chana dal, a popular legume in Indian cooking. It has a lot of fibre and lowers cholesterol. Because of its low glycaemic index, channa dal is safe for diabetic patients to consume. Its fragrance, taste, and nutritional value make it a favourite in Indian homes. There are still many nutrients in chana dal even after it is cooked or crushed into besan (like chickpea flour or Bengal gramme flour). It has a rich flavour and aroma. In every part of India, split Bengal gramme is used to make some unique cuisines and delicacies. They taste and look like little pieces of sweet corn and are good in soups, mixed green plates and rice dishes. When paired with rice and roti, it supplies the necessary amino acids to complete protein.

The Bengal gramme was among the first legumes to be grown. In Indian cooking, it is frequently called chana dal. It is highly sought for around the country. It is well known for its nutritive value and deep flavour.

Chana Dal Specifications:

Benefits and Applications of Chana Dal: Chana dal lowers cholesterol and has a high fibre content.
Additionally, it has a very low hypoglycemia index, which is crucial for diabetics.
Zinc, folate, calcium, and protein are all found in chana dal.
It is mostly polyunsaturated and has little fat.
Chana dal is a very tasty, nutrient-dense, and readily digestible texture.
Due to its low glycaemic index, chana daal is appropriate for people at risk for diabetes.
Dietary fibre is abundant in chana dal. Therefore, half of the daily needed intake of fibre can be met by eating one cup of cooked Chana Dal.