
Organic Unpolished Chana Dal (Split Bengal Gram) – 450 g
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Dal Bhaat Organic Unpolished Chana Dal (Split Bengal Gram) – 450 g is one of India’s most versatile and nutritious dals — the golden split halves of black chickpea, revealed when the outer skin is removed. Firm, nutty, and subtly sweet, chana dal holds its shape beautifully during cooking, making it ideal for everything from hearty curries to crispy pakoras, sweet halwa, and comforting khichdi. Grown on certified organic farms, completely unpolished and chemical-free.
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Perfect For
Storage
Store in a cool, dry place in an airtight container after opening. Keep away from direct sunlight and moisture to preserve freshness.
- Rinse the chana dal and soak in water for 2-4 hours — it keeps its shape better than other dals.
- Drain and add to a pressure cooker with fresh water in a 1:3 ratio, turmeric and a pinch of salt.
- Pressure cook on medium heat for 12-15 minutes (about 4-5 whistles) until tender but not mushy.
- Let pressure release naturally — each piece should be cooked through but still holding its shape.
- Soak chana dal for 2-4 hours, drain and rinse well.
- Add to a pot with water in a 1:3.5 ratio and bring to a boil.
- Reduce heat, cover partially, and simmer for 35-40 minutes, stirring occasionally.
- Cook until each piece is tender but holds its shape — perfect for tadka or as a curry base.
- Unlike other dals, chana dal holds its shape — don’t overcook if you want texture in your dish.
- For halwa, roast the soaked dal in ghee before adding milk and sugar for a rich, nutty flavour.
- For crispy pakoras, grind dry (unsoaked) chana dal into besan-like flour and use as a batter.
- A classic tadka of cumin, dried red chilli and asafoetida in ghee makes this dal sing.
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