Chola Daal
Chola Daal
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- made with love for you
- following nature-friendly methods
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.
| flavour | meaty, nutty |
| aroma | toasted |
|
appearance |
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 |
| origin | West Bengal |
| processing | de-skinned, washed and dried |
| medicinal value |
great source of plant protein, believed to be helpful in diabetes |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
