Patanjali Chana Dal Benefits

Patanjali Chana Dal Benefits

Patanjali Unpolished Chana Dal provides a great source of protein. This is also useful in reducing health risk since it does not contain harmful polishing agents. Here are some Benefits of Patanjali Chana Dal.

Ingredients

Made from a rich range of natural and herbal ingredients, this package contains:  Bengal gram

Health Advantages:

Patanjali Unpolished Chana Dal has many health benefits to it. Provides you with an

  • Essential Minerals and Vitamins

Split Bengal gram is the most common legume on an Indian Dals List. Chana dal is tasty, nutritious, and easy to digest. Indian cooking with the enormous use of chana dal is resisted in different ways. Chana dal is split and polished baby chickpeas. Chana dal is highly nutritious even when it is roasted or powdered to make besan, i.e. chickpea flour or Bengal gram flour. Has a rich aroma and flavor.

Nearly every region in India has certain special delicacies and recipes made with split Bengal gram. They look and taste like little sweet corn kernels, and serve well in soups , salads and rice dishes. It provides the essential amino acids for complete protein, in combination with rice and roti.

  • Chana dal has a high fiber content and helps lower cholesterol levels.
  • It also has a very low hypoglycemic index that is important for diabetes sufferers.
  • Chana dal provides a valuable source of zinc, folate, calcium and protein.
  • It’s low in fat and the majority of it is polyunsaturated.
  • Chana dal is amazingly delicious in taste, nutritious, and easy to digest.
Patanjali Chana Dal Benefits

How to Use Dal Chana?

  1. Chana Dal can be used in 2 ways including soaked and cooked dal chana or just soaked dal chana. Besan is a powdered form of roasted dal chana that is very well known for making thousands of Indian dishes.
  2. It’s best to soak these lentils overnight or for at least a couple of hours, so they’ll cook faster.
  3. Vegetables that are raw and do not like their taste, they are then cooked with soaked chana dal.
  4. Coarsely crush the chana dal and use in Gujrathi dishes such as dhokla or handwa for a crunchy texture and to increase the nutritional value.
  5. In Indian cooking, Chana dal is a highly potential lentil.

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