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.
sometimes i add chana dal to vegetables like in this cabbage upkari or lauki chana dal curry. sometimes to rice to make this chana dal biryani or chana dal khichdi and most of the times i make this simple chana dal fry. chana dal is also known as bengal gram. these lentils have a sweet and nutty taste.chana dal comes from black chickpeas (kala chana). they are split and the outer cover is removed. these lentils are also powdered to give besan or gram flour.ometimes i add chana dal to vegetables like in this cabbage upkari or lauki chana dal curry. sometimes to rice to make this chana dal biryani or chana dal khichdi and most of the times i make this simple chana dal fry. chana dal is also known as bengal gram. these lentils have a sweet and nutty taste.