Chana Dal

What Is Chana Dal?

Chana dal is a legume obtained by husking and splitting a small-seeded chickpea variety (Cicer arietinum, "desi" chickpea); it's also known in Turkish as "Bengal gram" or "split chickpea." It consists of yellowish, matte, angular grains.

It has a nutty, mildly sweet taste; it softens when cooked but usually holds its grain shape. It's one of the staple legumes of Indian and South Asian cuisine, and when ground it yields the chickpea flour called "besan."

Chana Dal's Nutritional Values

As a split chickpea, chana dal contains about 360 kcal of energy per 100 grams, high protein and fiber with some fat; it's rich in folate and iron. Values are approximated from 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 information is general; chana dal is a food, not a substitute for medical treatment.

How to Choose Chana Dal?

Good chana dal has grains that are dry, plump, uniformly yellowish, and free of bugs. Dusty, damp examples with a high proportion of broken grains should not be preferred.

• Grains should be dry, plump, and yellowish
• There should be no bugs or dampness
• The proportion of broken and dusty grains should be low

How Is Chana Dal Stored?

Dry chana dal is stored long-term in a closed jar, in a cool, dry place. Moisture and heat cause bugs, so it should be kept away from these.

Using Chana Dal in the Kitchen

Chana dal is most used in spiced dal dishes, soup, pilaf, and garnishes; its ground form (besan) is used in fritter batter (pakora), crepes, and desserts. Soaking it for a few hours before cooking softens it faster.

Is Besan Flour Made from Chana Dal?

Yes; chana dal is ground to obtain "besan" (chickpea flour). This gluten-free flour is used in pakora batter, crepes, and many Indian desserts.

Frequently Asked Questions

Are chana dal and regular chickpeas the same?

Chana dal is a small-seeded chickpea variety with its husk removed and split in two; it's smaller and cooks faster than large yellow (kabuli) chickpeas.

Is chana dal soaked?

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

What does chana dal taste like?

It's nutty and mildly sweet; it gives a creamy texture when cooked while still mostly holding its grain shape.