I was in the only Indian market in my area yesterday, stocking up on fresh
curry leaves, and fell into conversation with the proprietor. We discussed
Indian breads, which I used to make from chapati flour, and I told her that
I was looking for lower carb/higher fiber alternatives. She pointed out
Besan flour, which is ground chana dal. She said that it can be used to
make pakoras and similar items, although not naan, poori, or other typically
wheat-based breads. She said she like to try to control her fat intake, so
that rather than making pakoras--which are deep fried, for those who are not
familiar with them--she more often uses it to make something that is roughly
similar to a savory pancake/crepe or a thin frittata. She said to mix up a
batter of besan flour and water to whatever consistency works, and stir in
minced onion and other diced/minced vegetables, S&P and perhaps some spices,
then fry in a skillet. She eats this with Indian condiments such as mint or
coriander chutney, yogurt raita, and so forth. (Tzatziki sauce would be
great, I think.) I bought a bag, and am looking forward to giving it a
whirl.

BTW, she said that no eggs are required in the batter: you are basically
using the besan flour instead of egg, if you think of it as a frittata.