Chana dal – i.e. split Chickpeas without seed-coat. Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.
All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually
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These small tasty, unhulled seeds are used in cereals, crackers, spreads, drinks, casseroles, granola, candies, soups, salads, fish and
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