Split Chickpeas
Chana Dal
Skinned and split kernels of the small desi chickpea, grown across the Malwa belt of Madhya Pradesh, India's prized chickpea country. Higher in fibre and polyphenols than the larger kabuli type, chana dal cooks to a tender, slightly firm bite with a sweet, nutty depth. Simmer into dals and sundals, temper into South Indian dishes, or mill into golden gram flour.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Madhya Pradesh, India
- Split, skinned desi chickpea
- Dehusked, split, polished
- Cicer arietinum (desi type)
- Sortex-cleaned, fumigant-residue screened, lab-tested
- 18-24 months, ambient sealed
Also known as · Split Bengal Gram · Desi Chickpea Split · Cicer arietinum · Yellow Split Gram
How to use it
Chana dal tadka and everyday dals
South Indian sundal and kosambari
Milling into besan (gram flour)
Tempering and crunchy garnish for dosas
Stuffings, halwa and sweet puran poli
Questions
- Is chana dal the same as split chickpeas?
- Yes. Chana dal is the Indian name for split, skinned Bengal gram — the small desi chickpea split into golden halves, sold internationally as split chickpeas.
- How is chana dal different from regular chickpeas?
- Chana dal comes from the smaller desi chickpea, which has a darker, thicker skin and more fibre and polyphenols than the larger pale kabuli chickpea used for hummus.
- Can I make besan from it?
- Yes. Chana dal is the source of besan, or gram flour; ground fine, it becomes the golden flour used for pakoras, batters and Indian sweets.
