Swad Chana Dal 2lb - Indian Lentils for Curry & Cooking

(IMO) These have a very mild flavor, but include an allergen warning; processed with equipment for wheat, peanuts, and tree nuts. They do not (IMO) taste like chickpeas (garbanzo beans), having a heavier flavor. I do not consider them to be baby chickpeas. A word of caution when boiling, they foam a great deal. I recommend having a three inch separation above the cooking liquid to the top of the pot.I like the fact that they can be cooked Al dente, to retain good texture. I believe they double in size when cooked, so the recommended 1/4 Cup dry serving yields 1/2 Cup cooked peas; providing 11 grams of fiber, 7 grams of protein, and only 17 grams of net carbohydrates. Those looking to absorb complex carbohydrates, in lieu of potatoes, rice, or pasta, should try these.The fiber and Al dente cooking method make them filling; along with slowing their conversion to glucose. They can be eaten plain or in numerous salads, soups, or other dishes; like tofu. Very versatile, but they do not (IMHO) absorb flavors.Cover with a couple inches of water, bring to a boil, move to the lowest burner (at the lowest setting), and cover tightly for ten minutes. Remove from heat source, remain tightly covered, and allow them to cook for five more minutes. I never add salt or seasonings until after they have been cooked and drained.