Key facts
| Hindi name | Chana dal |
|---|---|
| Also called | Kadalai paruppu (Tamil) |
| Flavour | Nutty and crunchy when fried. |
| Heat | No heat |
| Sold as | Split lentils |
| Storage | Keeps a year if dry. |
| Best substitute | Urad dal. |
| Used in | 3 of our blends and 3 of our dishes |
How to use it
Fried with urad dal and mustard seeds in tempering, and roasted into podis and sambar powder.
- Fry before the urad dal: it takes a little longer.
Substitute
Urad dal.
Storage
Keeps a year if dry.
Chana dal is split desi chickpeas, smaller and darker than the chickpeas used in chole.
Pairs well with
Dishes that use split chickpeas (for tempering)
Blends with split chickpeas (for tempering)
Sambar powder
South India
The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.
Milagai podi (gunpowder)
South India
A coarse lentil, sesame and chilli powder, nicknamed “gunpowder”.
Frequently asked questions
What is split chickpeas (for tempering) called in Hindi?
Chana dal. Also known as Kadalai paruppu (Tamil).
What can I use instead of split chickpeas (for tempering)?
Urad dal.
How long does split chickpeas (for tempering) keep?
Keeps a year if dry.
Tips from travellers
Use Split chickpeas (for tempering) differently at home? Share your tip. The first good one goes right here.
Share a tip
Questions from readers
Question about Split chickpeas (for tempering)? Ask it here.