Chana dal is the Indian name for split chickpeas. These brown, split chickpeas have had their husks removed and are often used in Indian cooking. They can be made into a curry, soup, or served with rice or roti.
Toor Dal, also known as Arhar Dal, Tur Dal, or Kandhi Pappu in Telugu, is a medium-sized yellow split pigeon pea that is commonly used in Indian cuisine.
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