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.
Sambar powder is a flavorful South Indian style coarse textured spices powder, prepared by grinding various type of basic Indian spices like coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon, dry coconut etc. with chana dal.oast coriander seeds and curry leaves in a pan (kadai) over low flame until we smell nice aroma or coriander seeds turn slightly light brown. Transfer them to a plate. Roast chana dal in the same pan until it turns slightly light brown. Transfer it to the same plate.