Chhanta ko Daal

Chhanta ko dal is processed black dal. It is mixed with curd, mustard oil, milk and turmeric powder and then the skin of black lentil is removed. The dal is then sun dried and packed. Thus prepared dal is used in traditional marriage purposes. It can be cooked and used as dal which has greasy texture. As such prepared dal is smooth in texture, they are generally loved by children and elders.

What makes Chhanta ko Daal special?

Black Lentils

Often called Beluga lentils due to their resemblance to caviar, they are small, shiny black legumes that hold their shape well when cooked. They are called “Maas ko Daal” in Nepali. They have a rich, earthy and nutty flavor, making them ideal for salads, soups, stews and side dishes. They are highly nutritious, providing a good source of fiber, protein, iron and folate.

Milk

Milk is a common energy drink of Nepal and a great source of calcium, protein, potassium, phosphorus, vitamins D, A & B12, riboflavin and niacin. It is proven to improve bone health and is an excellent source of protein.

Turmeric Powder

Turmeric is a vibrant yellow-orange spice derived from the Curcuma longa plant root, widely used in cooking and traditional medicine. Its primary active compound, curcumin is renowned for anti-inflammatory and antioxidant properties. It is used to treat arthritis, digestive issues, and skin conditions, and it is a key component in curry powder.

Mustard Oil

Commonly used in Nepali cuisine, is a pungent oil extracted from mustard seeds (brown, black or white) known for its high smoke point (approximately 2500C), making it ideal for deep-frying and stir-frying. It is rich in MUFA/PUFA (heart-healthy fats), Omega-3/6, and possesses antibacterial/anti-inflammatory properties.

Curd

It is a nutrient-dense dairy product made by fermenting milk with lactic acid bacterial, primarily Lactobacillus. Rich in calcium, protein, and probiotics, it boosts immunity and improves gut health. It is a staple Nepali cuisine, known for its cooling properties and aiding digestion, particularly when consumed as buttermilk