Nutty and earthy with a creamy texture when cooked, chana dal offers a subtle sweetness that balances well with spices. This split chickpea is a staple in Indian cuisine, often used in dals and curries.
Where it comes from
A cornerstone of Indian cooking, chana dal is deeply rooted in regional dishes across the subcontinent. Its history dates back thousands of years, being featured in ancient texts.
In the kitchen
Essential for creating rich, hearty dals, chana dal absorbs flavors beautifully and can also be ground into flour for various Indian breads and snacks.
Nutrition (per 100g)
330kcalCal
20.0gProtein
1.0gFat
60.0gCarbs
10.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Cumin
Toast cumin seeds in oil before adding chana dal. The earthy warmth of cumin lifts the dal's nutty depth.
Ghee
Cook chana dal in ghee for a rich, buttery finish. Ghee's nutty aroma complements the dal's hearty texture.
Turmeric
Add turmeric with the dal for color and mild earthiness. Simmer together to let flavors meld.
