I’ve noticed that the unpolished Tata I-Shakti dal needs just one wash and the next wash, the water is absolutely clear, as compared to some others that need 3-4 washes to get rid of any coating on the dal.
In this recipe, since I’ve used Tata I-Shakti Chana Dal, soaking time was reduced to one hour only. At the end of one hour, the dal could be easily chewed on raw.
Chana Dal or split Bengal Gram Dal is rich in protein (22 grams/100 grams), very low Glycemic Index making it suitable for diabetics and healthy eating. It is an excellent source of fiber too (15.8 grams/100 grams). This means that the blood sugar goes up gradually and it provides for longer satiety. You can make a salad using raw soaked chana dal or cooked chana dal. You can even make this baked crispy chana dal and add it to salads for a crunch factor.
Do check out the other vegetarian/vegan protein-rich Tata I-Shakti lentil recipes in this series:
Recipe for Paruppusili stuffed Dal Parathas (Vegan if oil is used to cook parathas)
Recipe for Misal Masala Dosa (Gluten-free, Vegan)
Recipe for Moong Dal Cheela with crunchy peanut-chilli-sesame topping (Gluten-free, Vegan)
Recipe for Pesarattu with Alu Chokha / Alu Bhate filling (Gluten-free, Vegan)
Recipe for Karnataka Sambar with Masoor Dal (Gluten-free, Vegan)
This recipe is a part of the Tata I-Shakti Dal T20 Tadka Campaign.
The recipe is also shared on the Tata I Shakti website.
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