Chana Dal

What Is Chana Dal?

Chana dal is a legume made by removing the skin from a small variety of chickpea (Cicer arietinum, “desi” chickpea) and splitting it into two halves; it is also known as “Bengal gram” or “split chickpeas.” It consists of yellowish, matte, angular pieces.

It has a nutty, mildly sweet flavor; it softens when cooked but often keeps its shape. It is one of the staple legumes of Indian and South Asian cuisines, and when ground, it becomes chickpea flour called “besan.”

Chana Dal Nutrition Facts

As split chickpeas, 100 grams of chana dal contains about 360 kcal of energy, plenty of protein and fiber, and some fat; it is rich in folate and iron. Values are approximate and based on a similar legume profile.

What Are the Benefits of Chana Dal?

With its high plant protein and fiber content, chana dal can be considered a valuable part of a balanced, plant-forward diet.

This is general information; chana dal is a food and is not a substitute for medical treatment.

How to Choose Chana Dal

Good chana dal is dry, plump, uniformly yellowish, and free of insects. Avoid dusty, damp pieces and products with a high proportion of broken pieces.

• The pieces should be dry, plump, and yellowish.
• There should be no signs of insects or moisture.
• The proportion of broken and dusty pieces should be low.

How to Store Chana Dal

Store dry chana dal for a long time in a sealed jar in a cool, dry place. Keep it away from moisture and heat, which can lead to insect infestation.

Using Chana Dal in the Kitchen

Chana dal is used most often in spiced dal dishes, soups, rice dishes, and sides; ground chana dal (besan) is used in fried batters (pakora), pancakes, and desserts. Soaking it for several hours before cooking helps it soften faster.

Is Besan Flour Made from Chana Dal?

Yes. Chana dal is ground to make “besan” (chickpea flour). This gluten-free flour is used in pakora batter, pancakes, and many Indian desserts.

Frequently Asked Questions

Is chana dal the same as regular chickpeas?

Chana dal is made by removing the skin from a small variety of chickpea and splitting it into two halves; it is smaller and cooks faster than large yellow chickpeas (kabuli).

Should chana dal be soaked?

Soaking it for several hours shortens the cooking time and makes it easier to digest; some recipes also call for cooking it for a long time without soaking.

What does chana dal taste like?

It is nutty and mildly sweet; when cooked, it becomes creamy while often keeping its shape.