Chole dal used to make dhokla
Yes, we have used chola dal instead of rice to make dhoklas. Loaded with greens, this quick and easy steamed chola dal dhokla recipe gives you a burst of nutrients – fibre, vitamin A and proteins. We have made use of chola dal, which is hardly used in everyday cooking despite being so healthy. Together with greens like spinach, fenugreek leaves and dill, it makes a very, very tasty snack. Diabetics have the option to try the chola dal diabetic dhokla recipe.
Use palak, methi and create the palak methi chola dal dhokla recipe where a batter of chola dal is fortified with a couple of tasty greens and cooked into yummy dhoklas that have a tempting aroma and nice flavour. Since spinach and fenugreek leaves are used, this non-fried snack also imbibes the characteristic flavour of fenugreek, which is very appetizing.
Panki made with chola dal
Pankis are made with rice flour but here we have used dropped the rice and used chola dal to make a healthier chola dal panki recipe which is diabetic friendly.
A traditional Gujarati dish, Chola Dal Pudla recipe is a scrumptious pancake made of a batter of soaked and ground chola dal fortified with chopped fenugreek leaves and other common flavour enhancing ingredients. This is a perfect healthy evening snack to have.
How to store chola dal, split cow peas
Beans and lentils can have very small stones but this is rare. Small stones are difficult to remove from beans and lentils because stones are organic and have to be removed by human hands. Always store dry beans in a dry airtight container at room temperature. Do not store dry bean in the refrigerator. Once cooked, beans can be kept in the refrigerator in a covered container for up to 5 days and in an airtight container. Beans are best used within one year. They can lose their moisture and take longer to soak and cook. Always rinse and sort beans before cooking.
Health benefits of chola dal, split cow peas
Chola dal is an excellent source of
potassium and also rich in soluble
fiber which helps to eliminate cholesterol from the body, thus protecting the
heart. It is also a good source of
folate,
copper,
phosphorous,
iron,
calcium and
manganese. It is certainly a source of
protein like most other dals. This helps to nourish cells of the body and also add a satiety value to meals. Thus it makes a wonderful choice for
weight watchers and athletes. The protein is also a source of nutrition for a
healthy skin and
shiny hair.
Soaked and cooked chola dal
Clean the chola dal and remove any kind of stone or dirt. To soak chola dal, first wash it twice with water and then soak it in warm water. Drain it and boil it in vesselful of boiling water or pressure cook till done.