This article provides an overview of split Bengal gram, what it tastes like, its availability, alternative names, and of course what other ingredients make split Bengal gram substitutes.
What is Split Bengal Gram?
Split Bengal gram is a type of lentil that is derived from black chickpeas, which have been split and the outer covering removed.
The result is a bright golden hue colored lentil, which is very common in Indian cuisine. Split Bengal gram is gluten-free and high in fiber and protein, making it a perfect vegetarian and vegan option.
What does Split Bengal Gram taste like?
Split Bengal gram has a rather mild taste, with subtle earthy and nutty undertones. It has a unique aroma that works well in both sweet and savory foods.
Is Split Bengal Gram readily available in Supermarkets?
Split Bengal gram should be readily available in supermarkets, where it is often found in the lentils and grains aisle. Although, it may be sold under a different name.
What are some alternative names for Split Bengal Gram?
Split Bengal gram is often referred to as split chickpeas, yellow split gram, or chana dal.
What is a good substitute for Split Bengal Gram in recipes?
Luckily, there are a number of great substitutes for split Bengal gram. These include gluten-free alternatives such as:
- The best substitute for split Bengal gram would be other types of lentils, although the taste will not be exactly the same. Examples include
- Split Peas
- Split Pigeon Peas
What cuisines is Split Bengal Gram used in?
Split Bengal Gram, also known as Chana Dal, is a type of lentil that is commonly used in a variety of cuisines around the world. It has a nutty and earthy flavor and a soft texture that makes it a versatile ingredient in many dishes. Here are some cuisines where split Bengal gram is commonly used:
Indian Cuisine
Split Bengal gram is a staple ingredient in Indian cuisine and is used in many dishes such as dal, samosas, and chutneys. It is also used in some rice dishes and is a key ingredient in the popular snack, chana chaat.
Middle Eastern Cuisine
Split Bengal gram is used in some Middle Eastern cuisines such as Lebanese and Syrian cuisine. It is used in dishes such as falafel and hummus.
South East Asian Cuisine
Split Bengal gram is used in some South East Asian cuisines such as Indonesian and Malaysian cuisine. It is used in dishes such as curries, soups, and snacks.
African Cuisine
Split Bengal gram is used in some African cuisines such as Ethiopian cuisine. It is used in dishes such as lentil stews and salads.
Western Cuisine
Split Bengal gram is also used in some Western cuisines, particularly in vegan and vegetarian dishes. It is used in dishes such as veggie burgers, salads, and soups.