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Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent , including Indian , Bangladeshi , Burmese , Nepali , Pakistani , Sri Lankan and Caribbean cuisines.
The most common variety of chickpea in South Asia, Ethiopia, Mexico, and Iran is the desi type, also called Bengal gram. [35] It has small, dark seeds and a rough coat. It can be black, green or speckled. In Hindi, it is called desi chana 'native chickpea' or kala chana 'black chickpea', and in Assamese and Bengali, it is called boot or chholaa ...
It is prepared similarly to dals found in India, but may be used in recipes. The whole dried pea is called matar or matar dal in India. The whole dried yellow pea is the main ingredient in the common Bengali street food ghugni. Split mung beans (mung dal) is by far the most popular in Bangladesh and West Bengal (moog dal, (মুগ
1 tablespoon split Bengal gram (chana dal, soaked and drained) Scraped coconut for garnishing 8-10 curry leaves 2-3 green chillies, split 2 teaspoons tamarind pulp 1 teaspoon mustard seeds 0.5 teaspoon turmeric powder 8-10 black peppercorns 2-3 cloves 1 teaspoon fennel seeds 2 teaspoons poppy seeds 2-3 green cardamoms pinch of asafoetida. salt
The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes. In Parsi homes, dhansak is traditionally made on Sundays [3] owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was ...
In Maharashtra, Maida, Jaggery, nutmeg powder, Chana Dal/Bengal gram, Ghee, and cardamom powder is used. Sometimes, pigeon pea is used in Gujarat. It is commonly used in the state of Karnataka and Tamil Nadu as well. In Andhra Pradesh and other places, pesara pappu, chickpea (senaga pappu) or a mix is used. Other ingredients that may or may not ...
Satui is prepared by dry-roasting grains or grams, most often barley or Bengal gram. In Odisha, Satui or Chatua is made by dry-roasting cashew, almond, millet, barley and chickpea and grinding to a fine flour. The traditional way of preparing sattu involves the use of an iron vessel in which the grains or grams are roasted in sand.
Spicy. Ground chana dal and urad dal, deep fried flattened disk, masala, sprinkle with red chili powder on top. Daal Dhokli: Daal Dhokli is widely cooked and eaten all over Rajasthan and Gujarat. Very small dumplings of wheat flour are cooked along with green gram or pegeon dal and whole red chili and red mustard is used as tempering ...