A classic ingredient in any Indian kitchen, Chana Dal are brown chickpeas which have been split and skinned. Sourced from small subsistence farms in Tanzania, their nutty flavour is great for curries, dals or homemade Bombay mix.
Dry
TOO TIME-CONSUMING
Takes at least 8 hours to soak
Inconvenient for quick meals
Not ready to eat
Oddpods
JUST RIGHT
Ready to eat
Up to 85% more fibre than tinned
Super convenient, super nutritious
Canned
TOO COMPROMISED
Not widely available in cans.
INGREDIENTS
Yellow Gram (99%), Water, Vegetable Stock (1%), (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring).
NUTRITION
| TYPICAL VALUES | PER 100G | RI* |
|---|---|---|
| Energy | 807KJ | 8400KJ |
| 191kcal | 2000kcal | |
| Fat | 3.1g | 70g |
| of which saturates | 0.5g | 20g |
| Carbohydrate | 26.5g | 260g |
| of which sugars | 0.6g | 90g |
| Fibre | 4.8g | 24g |
| Protein | 12g | 50g |
| Salt | 0.32g | 6g |
* Reference intake of an average adult (8400kJ / 2000kcal)
The STORY of the CHANA DHAL
Deep in the foothills of Kilimanjaro, Tanzania, farmers are using the same methods they have for hundreds of years to grow black chickpeas. After harvest, the black chickpeas are split and de-husked to make a wonderfully traditional Chana Dal. When we discovered this, we knew it was the perfect place for us to source from.
