Chana dal is luscious, wholesome and simply digested. Apart from being used in soups, curries, salads, savories, dal preparations, sweets and rice dishes, the legumes are also roasted and powdered into chickpea flour. It is a helpful supply of zinc, calcium, protein and folate. It has a rich zest and odour.
Channa dal is mainly used to make curries such as sambar and dal as bread accompaniments. It is also used to make sabjis, vadas and chats.