Chana Dal

Chana comes in several types. The most common form of chana in the Subcontinent is smaller than a chickpea (garbanzo), darker skinned, and slightly wrinkled, the pea of the plant Dolichos biflorus. The type known as Kabouli chana is larger, paler, and smoother, and is like our chickpeas, the pea of the plant Cicer arietinum. Whole chana is also called Bengal gram in the Subcontinent. It is often sold split. Look for traditional chana in South Asian stores or substitute chickpeas available in grocery stores (cooking times will generally be longer). In the Subcontinent, especially in northern India, fresh chana is also eaten in season, like fresh soybeans. Larger than green peas, round and bright green, they need to be shucked. If you ever see them for sale in a South Asian grocery, do try them (you could substitute them for the soybeans in Simmered Spiced Soybeans).