How do you split Chickpeas?
I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What does it actually mean to split chickpeas and what is the method?
The cookbook gives the following advice.
Split Chickpeas--Chana Dal Similar to Moong dal and Urad dal, chana dal is obtained when Chickpeas are split and the skin removed.
This dal is orange in color.
But the chickpeas I can get have no indication of being split.
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Chickpeas are whole legumes commonly known as garbanzo beans. When these beans are split and husked you get split chickpeas or Chana Dal. Not really orange in color, but more like yellowish. Considered a lentil, Chana dal(Split chickpeas) is commonly used in Indian cuisine and usually sold in Indian/Pakistani/Bangladeshi food stores. Most supermarkets located in areas with asian population often sell this, may also be available online for example here or here.
The recipe calls for chana dal or Split Desi Chickpeas.
Those are the ones you buy dry at every indiand/Asian food shop. They could be rather in section with flour and moong dal rather than with the whole grains like chickpeas or rice.
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