Gram Dhall, also known as chana dal, is a type of roasted and split lentil that is popular in Indian cuisine. It is a variety of lentil obtained from chickpeas (gram) that has been peeled, split, and roasted. Gram Dhall has a yellow color and a mild, nutty flavor. It is often used in the preparation of various dishes such as dal (lentil soup), koftas (lentil balls), or as an addition to curries and rice dishes. It can also be ground into flour, which is used in baking and making pancakes. In Indian cuisine, this lentil is valued for its nutritional benefits. It is rich in plant-based protein, fiber, minerals (such as iron, manganese, and phosphorus), and B vitamins. When preparing Gram Dhall, it is first necessary to clean and rinse the lentils, and then cook them until they are soft. It can also be roasted before use to add depth of flavor. It can be added to various dishes or used as a standalone ingredient in dals and soups. This is a general description of Gram Dhall and its uses in Indian cuisine. Please note that there are many different recipes and variations that may be used depending on the region and culinary preferences.