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.
1 Soak chana dal for few hours and grind to make a smooth paste. 2  Combine the paste of both the dals and add salt, green chillies, red chilli powder, carom seeds, coriander seeds, thinly chopped cilantro and mint leaves. 3  Mix very well and add 1 tsp of oil, make a soft stuffing and keep aside.