Chana Dal

Split and skinned Bengal gram from certified organic farms, unpolished. Chana dal is the split form of kala chana — the small dark desi chickpea — not of the larger kabuli variety, which is why it holds its shape so well and stays nutty rather than turning creamy. It has a notably low glycaemic index compared with most dals, which makes it one of the more useful pulses for anyone watching blood sugar. Used across dal preparations, in South Indian tempering where a spoonful is fried until golden for texture, in chutney powders, and ground into besan. It needs longer cooking than moong or masoor — around forty minutes on the stove, less under pressure — and a soak of thirty minutes to an hour meaningfully improves the result. Rich in protein and fibre. Pure & Sure tests each harvest against 250+ pesticide residues through NABL and ISO 17025 accredited laboratories.