Cooked split chickpeas

Boil raw chana dal in salted water until tender but holding shape; use 40% raw weight to achieve the cooked weight required. Retains authentic nutty bite.

Cook until soft and use equal weight. It breaks down much faster than chana dal, producing a softer, smoother, and less textured gravy.

Soak, boil until soft, and chop roughly; use equal cooked weight. Flesh is meatier and less sweet than split chana dal.