Mustard Oil (सरसों का तेल)
Grains & Pulses (अनाज और दालें)
Spices (मसाले)
Dry Fruits (सूखे मेवे)
Flour (atta)
Rice (Chawal)
Product Overview: Chana Dal (Split Bengal Gram) is one of the most popular pulses in India. It is processed from black chickpeas (Kala Chana) by removing the skin and splitting them. Known for its robust texture and earthy aroma, it is a favorite for making rich vegetable curries.
Why Choose Our Chana Dal? Our Chana Dal is cleaned and sorted to ensure you get bold, uniform grains. It absorbs spices beautifully while maintaining a nice bite. Whether you are making a simple "Tadka Dal" or grinding it to make Vadas, this dal delivers the perfect authentic taste.
Ans: Yes! Besan (Gram Flour) is made by grinding roasted or raw Chana Dal.
Ans: Chana Dal is harder than Moong or Masoor. It is recommended to soak it for 1 to 2 hours to reduce cooking time.
Ans: No, Chana Dal retains its shape and remains granular even after boiling. You need to mash it manually if you want a paste.
Ans: Yes, it has a very low Glycemic Index, making it one of the best pulses for controlling blood sugar levels.
Ans: You can make Lauki-Chana Dal, Dal Vada, Puran Poli, and add it to South Indian tadkas for crunch.
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