The world of split chickpeas is diverse, reflecting the rich culinary traditions of different regions. From the nutty chana dal of India to the versatile yellow and green split peas in Western cuisines, each variety brings its unique flavor and texture to dishes. Exploring the global array of split chickpeas opens up a world of culinary possibilities, demonstrating the universal appeal of this humble legume in various cultures and cuisines.

Chickpeas, also known as garbanzo beans, are a versatile and nutritious legume that has been a staple in diets around the world for centuries. Among the various forms in which chickpeas are consumed, split chickpeas hold a unique place. Split chickpeas are created by removing the outer layer of the chickpea, resulting in a smaller, split legume that cooks faster and is easier to digest. Let's embark on a journey to discover the diverse varieties of split chickpeas enjoyed across different cultures globally.

1. Chana Dal (India):

   • Description: Chana dal is a popular split chickpea variety in Indian cuisine. It is made by splitting and skinning black chickpeas.
   • Usage: Chana dal is a key ingredient in various Indian dishes, such as dals, curries, and snacks like pakoras.

2. Toor Dal (India):

   • Description: Also known as pigeon pea, toor dal is a split chickpea variety widely consumed in India. It is yellow in color and has a mild, nutty flavor.
   • Usage: Toor dal is a primary ingredient in the popular Indian dish "dal tadka" and is used in various lentil-based recipes.

3. Yellow Split Peas (Global):

   • Description: Yellow split peas are commonly found in Western cuisines. They are often confused with toor dal, but they are distinct in flavor and texture.
   • Usage: Yellow split peas are used in soups, stews, and curries, providing a creamy texture and a slightly sweet, earthy taste.

4. Green Split Peas (Global):

   • Description: Green split peas are another widely used variety in Western cuisine. They are created by splitting and drying green peas.
   • Usage: Green split peas are a key ingredient in dishes like split pea soup, and they can be used in salads, casseroles, and various vegetarian dishes.

5. Chickpea Flour (Besan/Gram Flour):

   • Description: Chickpea flour is made by grinding dried chickpeas into a fine powder. It is a versatile ingredient in many cuisines.
   • Usage: Chickpea flour is used to make a variety of dishes, including flatbreads, savory pancakes, and gluten-free baked goods.

6. Bengal Gram (Chana Dal – Middle East):

   • Description: Similar to the Indian chana dal, Bengal gram is a split chickpea variety used in Middle Eastern cuisines.
   • Usage: Bengal gram is a key ingredient in Middle Eastern dishes like hummus, falafel, and various salads.

7. Besan Ladoo (Indian Sweet):

   • Description: Besan ladoo is a popular Indian sweet made from chickpea flour (besan), ghee, and sugar.
   • Usage: Besan ladoo is a festive sweet enjoyed during celebrations in India.