Chickpeas

Channa dal is a type of split and skinned lentil that comes from the Indian pea (Cicer arietinum). It is a very popular legume in the cuisine of the Indian subcontinent, especially in India, Pakistan, and Bangladesh, where it is used in a wide variety of dishes, from stews and soups to fritters and sweets. Its texture is firm yet tender when cooked, and it has a mild, slightly sweet flavor that lends itself to both savory and spiced combinations.

Regarding its origin, channa dal is a staple food in the traditional Indian diet and has been cultivated and consumed for thousands of years. Today, it is also grown in other regions with similar climates.

In terms of nutritional properties, channa dal is an excellent source of plant-based protein, dietary fiber, and minerals such as iron, magnesium, and potassium. Furthermore, it is low in fat and has a moderate glycemic index, making it a good food for controlling blood sugar levels and aiding digestion.

Depending on the Spanish-speaking country, channa dal may have different synonyms, although in many regions it is not a common ingredient and may simply be referred to as "Indian split lentil" or "yellow split lentil." In some places, the term "yellow split pea" or simply "chana" is used, although the latter often also refers to another whole variant. It is advisable to look for it in specialty stores selling Eastern or natural food products.