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Message: <blockquote data-quote="phoenix" data-source="post: 341209" data-attributes="member: 12578">Before trying to get chana dahl elsewhere you might try to get it in Tescos (I bought some in  Bournemouth) They have quite a large selection of the various lentils in their 'International' section.I actually don't find it any different to other varieties of dahl (Urid, Moong  are 2  in my cupboard) If you look up lentils or chickpeas on the GI data base you'll find that they are all fairly low GI (and it was just one test that put one  Bengal gram [other name for chana] with a GI of 11. ) I give less insulin for meals containing lentils/chickpeas as the starch than for  other starches. Tinned lentils have a higher GI than dried and boiled.  . Chana dahl is in fact about 58% carbohydrate (uncooked), some of the others are lower at about 40%.I  think that most authorities suggest eating pulses/legumes. The DUK site says explicitly: 'Include more beans and lentilsExamples include kidney beans, butter beans, chickpeas or red and green lentils. These have less of an effect on your blood glucose levels and may help to control your blood fats. Try adding them to stews, casseroles and soups, or to a salad'Somehow this sort of advice gets lost. I suppose if people are unaccustomed to using these in their meals( i never used them  at all before) they are less likely to use them.I remember reading a presentation by a French doctor who said that he would  like to advise  his patients that most starch in the (diabetic) diet should come from leguminous veg,. He  didn't give this advice since he knew that his French patients wouldn't follow it. ( they might eat Puy lentils  sometimes or make a soup with lentils but that's about it)</blockquote>

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