Chana Dal Peas
Chana Dal Peas, also known as "Bengal gram," are pulses derived from the desi chickpea, a small, dark legume that is hulled and split, giving an appearance and taste that is subtly reminiscent of corn.
Carefully sort and rinse Chana Dal Peas thoroughly. Add 1 cup to 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 35 minutes, skimming any foam from water.
Storage & handling
Store in a cool, dry place
Chana dal peas.
In this traditional North Indian recipe, our Chana Dal Peas are simmered with spiced water until they break down, then combined with a hot flavored ghee or oil mixture known as "tadka", to provide a final layer of flavor and richness.