Dear Everyone,

I'm interested in what channa dal is. This weekend just past I cooked a recipe for it from another food blog (I suspect a Malaysian Chinese recipe, said to be from an Australian food magazine) and it was a great success. The blogger there was clear that channa dal, though it looks like yellow split peas,is actually something else.

Well, I bought a packet of 'channa dal' from my local Indian shop (in Canberra) and it was definitely yellow split peas. The dal was packed in Malaysia but stated to be a 'product of Australia'. (all those food miles - I'll buy it in the supermarket next time.) This rang a bell - Madhur Jaffrey in her 'Ultimate Curry Bible' states that Malaysian Indians now always make channa dal dishes with Australian yellow split peas.

But what (seeing the lady who writes the blog lives in London) was actually intended?

As so many knowledgeable people frequent this site I thought perhaps someone could tell me. But whatever it is, I have heaps of yellow split peas to use up first!

Channa dal looks very similar to yellow split peas, but in fact it's actually split and polished chick peas. Channa is an Indian name for chickpeas and the dal means that it's been split and polished.

first of all yellow split peas are completely different from chickpeas. I used YSP only once, they took a long time to cook. I would suggest it is not a substitute for channa dhal.

Channa dhal is not the same as Middle Eastern chickpeas. They are grown in India (sometimes called desi channa, suggesting grown in India) whereas the larger Mediterranean chickpea is difficult to grow in India. The latter are often referred to Kabuli channa, literaly 'from Kabul' in Afghanistan, but figuratively meaning 'from outside of India'.

To make Indian channa dhal recipes, only use the desi channa, its smaller and less of a cloying taste, and takes the same time to cook as red lentils and moong dhal.

Besan flour is made from desi channa, not chickpeas, it has none of the chickpea flavour, thankfully.

Hope that all makes sense.

As Lapis says, chana dal is NOT made from the usual, 'Kabuli' Chickpeas that we use in UK etc. It is split and skinless Bengal Gram or Kala chana or Dsi Chana, a much smaller variety. It does look very similar to Split yellow peas, but tastes alittle different.

Mamta

Thanks everyone.

I will look out for those names next time. The fact that yellow split peas take a long time to cook makes me sure that was what I used, even though I thought the taste was fine in the recipe.

I always imagined that besan was made out of chick peas too! That's what it says on the packet. But I guess they think that's close enough.

Heather

yes, I think the flour sellers would say that they are just that, flour sellers, not educators.

Unfortunately for us, there is a long list of things culinary which are not fully agreed, shall we say. Same goes for most industries. :{

A few days ago I saw Madhur Jaffrey on a TV programme using cassia leaves, but calling them Bay leaves. I'm sure she knows the differece, but explaining it would take too much of her time, and most people watching wouldn't care, anyway. I'm sure those people have been using bay leaves in ignorance, and are still blissful !. LOL