Why we picked it
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Organically sourced, and a genuine source of protein at 21.3 g per 100 g.
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Single ingredient with a checkable PGS processor code on the pack, not just an organic logo.
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Chana dal is a known target for khesari adulteration, so that traceability does real work here.
What to look for in Chana Dal?
What to look for in Chana Dal?
- 01Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.
- 02Uniform colour and high gloss are warning signs in dal, not quality markers.
- 03Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.
- 04Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
- 05Chana dal is also a target for khesari (Lathyrus) adulteration, which no amount of looking will reveal.
What's inside
Split, dehusked Bengal gram with nothing added, coated or blended in.
Yellow dals are the standard target for metanil yellow, a banned dye used to brighten dull or aged stock.
Chana dal is one of the two dals most often stretched with khesari (Lathyrus sativus), which is prohibited. This is chana alone.
Dried pulses need none.
Pure & Sure Chana Dal vs other chana dals
| What to compare | Purepicked | Regular chana dal |
|---|---|---|
| Ingredient list | Chana dal only | Also chana dal only; what differs is how the grain is treated, not what is added |
| Colour | Soft natural yellow | Metanil yellow is a documented dye adulterant |
| Appearance | Matte, slightly uneven | Uniform and glossy |
| Nutrition panel | Full panel, energy reconciles | Frequently partial |
| Farming | Certified organic, PGS processor code on pack | Conventional, with no certification code to check |
Nutrition facts · per 100 g
- Energy
- 401 kcal
- Protein
- 21.3 g
- Carbohydrate
- 63.6 g
- Total sugars
- 2.68 g
- Added sugars
- 0 g
- Dietary fibre
- 9.9 g
- Total fat
- 6.1 g
- Saturated fat
- 0.34 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Salt
- 0.03 g
How to use it
- Rinse two or three times until the water runs clear
- Soak thirty minutes to an hour; chana dal is firmer than most and repays it
- Pressure-cook fifteen to twenty minutes after soaking, or simmer longer for a dal that holds its shape
- Use a spoonful raw in tempering, where it toasts and stays crunchy
Is it for you?
Good for
Everyday dal, sambar and curries
High-protein vegetarian and vegan cooking
Sundal, usli and South Indian tempering
Puran poli, holige and traditional sweets
Avoid if
Anyone in a hurry — chana dal is the firmest of the everyday dals and needs a soak
Cooks expecting a bright uniform yellow — undyed chana dal is pale and uneven by batch
Anyone who wants a dal that melts into the gravy; chana holds its shape by design
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 g
- Type
- Split Dal (Dhuli)
Also on the label
Questions people ask
Does chana dal need soaking?
It is the firmest of the everyday dals, so soak it 30 minutes to an hour. Then pressure-cook 15 to 20 minutes, or simmer longer for a dal that holds its shape.
Why is it pale and not bright yellow?
No colour is added. Undyed chana dal is a soft, pale yellow and varies by batch. Bright uniform yellow in dals can come from added dye.
Can I use it raw in tempering?
Yes. A spoonful in a tadka toasts and stays crunchy, as in South Indian tempering.
Is it lab tested?
No product-level lab report is attached to this listing. It is certified organic with a PGS processor code on the pack you can check.
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