Brown chickpeas, sometimes referred to as Bengal gram or Kala chana, are split and skinned to make chana dal, or split chickpeas. Small, split lentils with a yellow hue make up chana dal. Though smaller, they resemble yellow split peas in shape. When cooked, chana dal has a somewhat gritty texture and a nutty flavor. Because it holds its shape effectively, it can be used in a wide range of recipes.
