Why We Like It
- Organically sourced, and a genuine source of protein at 21.3 g per 100 g.
- Single ingredient with a checkable PGS processor code on the pack, not just an organic logo.
- Chana dal is a known target for khesari adulteration, so that traceability does real work here.
Ingredients
Organic chana dal (100%)
Single ingredientSplit, dehusked Bengal gram with nothing added, coated or blended in.
No added colour
Not usedYellow dals are the standard target for metanil yellow, a banned dye used to brighten dull or aged stock.
No khesari or filler pulse
Not usedChana dal is one of the two dals most often stretched with khesari (Lathyrus sativus), which is prohibited. This is chana alone.
No preservative
Not usedDried pulses need none.
Nutrition factsPer 100g
- Energy kcal
- 401 kcal
- Protein g
- 21.3 g
- Carbohydrate g
- 63.6 g
- Total sugars g
- 2.68 g
- Added sugars g
- 0 g
- Dietary fibre g
- 9.9 g
- Total fat g
- 6.1 g
- Saturated fat g
- 0.34 g
- Trans fat g
- 0 g
- Cholesterol mg
- 0 mg
- Salt g
- 0.03 g
Pure & Sure Chana Dal versus 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 |
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
How to use
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
What to look for in Chana Dal?
Polished 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.
Uniform colour and high gloss are warning signs in dal, not quality markers.
Metanil 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.
Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
Chana dal is also a target for khesari (Lathyrus) adulteration, which no amount of looking will reveal.