Split chickpeas are a popular ingredient used in various cuisines across the subcontinent. In Hindi, they are known as “chana dal,” while in Bengali, they are called “cholar dal.” In Tamil, they are known as “kadalai paruppu,” and in Telugu, they are called “senaga pappu.” These names reflect the rich linguistic and cultural diversity of the subcontinent.

Split chickpeas are an essential ingredient in various dishes, including curries, stews, and soups. They are a good source of protein and other essential nutrients and are a staple in many households. In Pakistan and India, split chickpeas are used to make popular dishes such as “chana masala” and “dal makhani.”

In Bangladesh, split chickpeas are used to make “chholar dal,” which is a popular dish served during festivals and special occasions. In Sri Lanka, “kadalai paruppu” is used to make “parippu,” a traditional lentil dish. In Nepal, split chickpeas are used in various dishes, including “chana masala” and “sukuti,” a popular dried meat dish.

In conclusion, split chickpeas are an essential ingredient in various sub continental cuisines, and their different names reflect the region’s linguistic and cultural diversity. They are a nutritious and versatile ingredient that is used in various dishes, and their popularity reflects their importance in subcontinental cuisine.