At lower pressures (at high altitudes, for example, in Denver, Colorado), the boiling point will be perhaps a couple of degrees lower. For saltwater, the boiling point is raised, and the melting point is lowered. By how much depends on how much salt there is. I'll assume the salt is sodium chloride, NaCl (table salt).
Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine. Chana dal is delicious, nutritious and easily digested.lean the chana dal and remove any kind of stones or dirt. To soak chana dal, first wash it twice with water and then soak it in warm water. Drain it and boil it in a vessel full of water or pressure cook till done.
Directions: Soak chana dal and rice in water overnight or for around 8 hours. Drain excess water and grind them with curd and 1/2 cup water to make a smooth batter in a mixer grinder. Transfer it to a large bowl and add salt and turmeric powder. Mix well and put it to ferment in warm place for 6-8 hours.Batter should not be diluted or too thick, its consistency should be like idli batter. If you are using baking soda in place of Eno, then follow the given directions. 2  Make a mixture of 1 teaspoon oil, 1 teaspoon water and 1/4 teaspoon baking soda in a small bowl. 3  Heat this mixture for 30 seconds and immediately pour into the batter; mix well and then pour batter into greased thali in step-6.