Description: Chana dal has a firm texture and a mild, nutty flavour, making it a versatile choice for everyday meals and traditional Indian recipes. It works well in dals, stuffed breads, vegetable dishes and traditional sweets. Natureship's chana dal is roasted in an iron vessel and stone-ground by hand.
What Chana Dal Is Good For
Texture-forward dals that don't turn completely mushy
Dal-vegetable combinations, such as with lauki (bottle gourd)
Stuffings for parathas and puris
Traditional preparations like chana dal halwa or puran poli filling
Cooking Guide
Soak: 2–3 hours, or overnight if you want a faster cook.
Cook: In a pressure cooker until tender. Chana dal takes longer than moong or masoor.
Tadka: Ghee, cumin, asafoetida, ginger and green chilli suit it well.
For Stuffing: Cook until soft, drain well, mash, and add spices.
Process: Roasted in an iron vessel and stone-ground on a mountain-stone chakki (40–50 rotations per minute).
Origin: Bihar & Jharkhand, India
Shelf Life: 4 months from the date of packaging
Also Known As: Chana Dal, Bengal Gram Dal, Split Chickpeas, Gram Dal, चना दाल
