Vitacare Chickpea Dal
Garbanzo beans/Chickpeas known as Booter Dal after dehulling. It has a nutty taste and is popular in Bangladesh, Pakistan, Burmese, Nepal, Sri Lanka and Indian cuisine and a staple in vegetarian cooking. The high protein content is a good substitute for red meat and its high fibre content helps reduce cholesterol and may be beneficial in the prevention of diabetes. Chickpeas are a very good source of the essential trace element Molybdenum. They are also a good source of folic acid, manganese, iron, magnesium, copper and zinc.
Uses of Chickpea Dal
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1-2 hours) but will easily fall apart when cooked longer. If soaked for 12-24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked at 90 °C (194 °F).
Mature chickpeas can be cooked and eaten cold in salads, cooked as curry adding meat to eat with Roti, paratha or Rice, ground into besan to make tasty paste. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine.
Storage Instructions
- Consume the dal within 8 (eight) weeks of opening the packet.
- Please check the packaging for the Batch No., Manufacturing Date, Expiry Date, and Maximum Retail Price (MRP).
Quality Assurance
Strict hygiene standards are maintained during the packaging of Vitacare Booter Dal. This ensures safe consumption for up to one full year without any alteration to its organoleptic properties and nutritional value.
