We have tweaked a traditional Sai Bhaji to highlight our chola daal. With vegetables and a flavourful spinach oil, this can be your new favourite pulse recipe.
about the pulse
Chola daal or Chana daal is a staple in India. Made from Bengal gram, the lentils pair well with stews and braises. Considered to be a bit on the richer side, chola daal is usually cooked with bold spices and flavourful additions.
|the uncooked lentils are split, round and yellow ochre in colour|
|storage||they keep well in a cool, moisture-free, dark place|
what you can cook with it
You can cook the nutrient-dense chola daal in a stew or a soup. Traditionally, it is served as a daal and also paired with browned meat with spices. With root vegetables and spices, chola daal works well too.
|botanical name||Cicer arietinum|
|processing||de-skinned, washed and dried|
great source of plant protein, believed to be helpful in diabetes