Ingredients of Indian cuisine, dal are dried, split pulses that do not require soaking before cooking. Certain regions in Bangladesh and India are the largest producers of pulses in the world. Chana dal is produced by removing the outer layer of baby chickpeas and then splitting the kernel. The most popular legumes of India. Indian cooking is resisted with the huge use of chana dal in different ways. Main ingredient in Dal Fry, Dal Ghost, Dal Wada etc.