Chana dal

split chickpea lentil

The lentil that keeps its bite.

What it is

Chana dal is split, skinned Bengal gram — the desi chickpea halved — nutty, firm and holding its shape better than softer lentils. That firmness suits it to dals with texture, to stuffings, and to sweets and snacks. Ground, it is close kin to besan.

Where it comes from

Used across the subcontinent, chana dal turns up in hearty dals, in the stuffing of certain breads and sweets, and toasted as a crunchy snack element. Its bite distinguishes it from the softer red and yellow dals.

What it's called

Chana dal · split Bengal gram · split desi chickpea. Roasted, it becomes the snack/thickener daria.

In the kitchen

Soaked and simmered into dals that keep some texture, cooked into stuffings (as in some sweets and breads), and toasted for crunch. It takes longer to soften than red or yellow dal and stays more distinct. A dal with body.

What we know about the claims

An excellent plant protein and fibre source, with a lower glycaemic response than many staples — wholesome. Soaking helps it cook evenly.

Choosing and buying

Everywhere in South Asian grocers (UK and US); soak before cooking. Not interchangeable with the softer dals where texture matters.