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CHANA DAL ( Only item left in stock )

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₹82

₹90

Chana dal, or split Bengal gram, is a staple pulse in Indian cuisine made by removing the outer skin of black chickpeas (kala chana) and splitting them. It is widely popular for its nutty, slightly sweet flavor and firm texture, often used in dals, curries, and traditional sweets. Wikipedia Wikipedia +2

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Chana dal is a nutrient-dense, nutty-flavored split pulse made from removing the skin of black chickpeas (Bengal gram). It is highly popular in Indian cuisine, known for holding its shape and providing a pleasant texture rather than turning mushy. It is commonly used in curries, soups, salads, and as a tempering ingredient for added crunch.
This video shows how to identify and use chana dal in your cooking:
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Chana dal (split Bengal gram) is a highly nutritious, low-fat, and fiber-rich legume packed with protein (
 per 1/2 cup), iron, potassium, and zinc. With a low glycemic index, it is ideal for managing blood sugar and cholesterol. It is a versatile, sweet-nutty staple used in curries, soups, and snacks like vadas.
Key Additional Information
  • Identification & Preparation: Yellow in color, similar to tur dal but larger and bumpier. It requires soaking in hot water for 2-3 hours due to its toughness, though some recipes use it directly in pressure cookers.
  • Cooking Time: Typically takes 45 minutes to cook to a soft texture, retaining its shape rather than turning mushy.
  • Health Benefits: High in fiber, it aids in lowering cholesterol, provides sustained energy, and acts as a significant plant-based protein source for vegans/vegetarians.
  • Culinary Uses: Frequently paired with cumin, garlic, and onions for curries (dal fry) or used in salads and dips.
  • Best Practices: Cooking it down until it breaks slightly makes the best thick, flavorful curry.
Nutritional Profile (Approx. per 1/2 Cup)
  • Protein: ~15g
  • Fiber: High
  • Fat: Low (mostly polyunsaturated)
  • Key Nutrients: Iron, Potassium, Zinc, Folate,
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