Hulled and split desi chickpeas can be made into what?

Hulled and split desi chickpeas can be made into chana dal.

Chana dal is produced by removing the outer coat of desi chickpeas and splitting the remaining seed. The result is a small, yellow pulse that cooks more readily than a whole chickpea and is widely used in South Asian cooking. It may be simmered into dal, ground into flour, or incorporated into savory snacks and batters.

Desi chickpeas are smaller and often darker-skinned than Kabuli chickpeas, the large cream-colored type commonly sold for hummus. Once the desi seed is hulled and split, its appearance and cooking behavior change substantially, which is why the finished ingredient may not look like a whole chickpea.

The other choices refer to different pulses: toor dal comes from pigeon peas, masoor dal from lentils, and urad dal from black gram. “Dal” can mean either a split pulse or a dish prepared from one, so chana dal names both the ingredient and many preparations made from it.