Mentions of socca, the savory besan flour flatbread, are lovingly sprinkled about the pages of this blog. Each reference with a footnote from yours truly promising that a recipe post is on the horizon. It’s time I make good.
This post is part of a series meant to spotlight ingredients, providing nutritional background, a little culinary inspiration, and perhaps encourage you to take an adventure into new markets and cuisines.
Have you met… chana dal?
Also called split Bengal gram, chana dal are immature chickpeas that have been split in half and polished. Rounded on one side and flat on the other, they closely resemble (but are in no way related to) yellow candy buttons.
Besan is quickly becoming my golden flour child.
In last week’s introduction I talked about how darn amazing it is. Today I want to share my recipe and thoughts on the besan flour crackers we’re loving very much lately, to get you started on using this great ingredient in your own kitchen.
This is the start of a new series of features on the blog: Have You Met — the food version of a speed date.
From ingredients we can’t get enough of in our kitchen, to exotic new taste treats, to stellar pantry staples, to “boring” healthy stand-bys deserving of some limelight… I’ll make the introduction and give you the inside info, then get you in the mood with a recipe or two. The ball’s in your court from there.
My ultimate goal is to provide nutritional background, a little culinary inspiration, and perhaps encourage an adventure into new markets and cuisines. The exploration of unique and wonderful flavors is limitless!
So without further ado, have you met… besan flour?