Chana Dal Beans
This bean looks just like split peas, but is quit different because
it doesn't readily boil down so much. It's more closely related to
garbanzo beans or chickpeas. This bean has a great taste and also a
very low glycemic index, which is important for people with
small unique Beans are of the Myles variety, a cross between the
Indian and Ethiopian varieties. They have very good flavor and are
somewhat chewier than most beans. Highly
nutritious, being rich in protein, fat, calcium, iron and B
1/4 cup (45 g)
Amount % DV
Calories 160 Calories from
Fat 15 Total Fat 2 g
3% Sodium 10 mg
Carbohydrate 28 g 9% Dietary Fiber
6 g 23% Sugars 5 g Protein 10 g
Calcium 8% Iron 20%
Directions: It is best to soak these beans overnight, or at
least for a few hours, and then boil them for approximately 2
hours. Or, use the quick-soak method by bringing beans to a
boil, cover and let soak 1 to 2 hours. Simmer 1 cup beans in 4
cups water for 3 hours or pressure cook for 20 minutes.
|1 lbs. - $ 3.95
|3 lbs. - $
|5 lbs. - $
|10 lbs. - $ 29.90
Chana Dal Chowder
Chana Dal Beans
1 cup each diced red and green peppers*
1 cup diced onion
3 strips bacon
3 1/2 cups milk
3 Tbsp flour
1 1/2 tsp dry mustard
Salt and Pepper to taste.
Prepare Chana Dal: Pick over Chana Dal. Cover with water and
simmer until tender, about 20 minutes. Drain. Prepare Bacon and
Vegetables: Cook bacon until crisp, remove and drain on paper
towel, reserve drippings. Sauté vegetables in bacon drippings
until cooked, stirring often. Prepare Chowder: Mix flour and
mustard in 1/2 cup milk, heat over low flame, do not boil.
Gradually add remaining milk, stirring constantly until
thickened. Add cooked beans, drained vegetables, and crumbled
bacon to milk mixture and heat over low flame.
Add salt and pepper to taste.
Serve piping hot.