Laxmi Chana Dal 8 Lb is split Bengal gram — golden, nutty split chickpeas — and you can buy it at Anoras Cash N Carry, 567 S Fairfax Ave in Los Angeles, for $14.30. The 8 lb family bag is the size that makes sense when chana dal is a weekly thing in your kitchen: dal fry on a Tuesday, a batter for dhokla or vada over the weekend, a handful of roasted chana dal ground into chutney whenever you run low. Below we'll walk through what it is, how to cook it so it holds its shape, and how to get it delivered across the Fairfax District and the wider LA area.

What is Laxmi Chana Dal, exactly?

Chana dal is Bengal gram (kala chana) with the skin removed and the seed split in two. That's the whole definition — same legume as the small brown chickpea you'd simmer for a Punjabi kala chana curry, just husked and split so it cooks faster and stays golden. It has a firm, almost buttery bite and a mild, nutty flavor that soaks up tempering beautifully.

Laxmi is one of the long-standing South Asian pantry brands in the U.S. (from House of Spices), and their dals are a reliable, clean-cooking staple. The Laxmi Chana Dal 8 Lb bag is the same product you'd reach for again and again — just in the size that keeps you from running back for more mid-recipe. Takeaway: if a recipe calls for "chana dal," this is the exact ingredient, no substitution needed.

How much is Laxmi Chana Dal 8 Lb in Los Angeles?

It's $14.30 for the 8 lb bag at Anoras Cash N Carry. If you'd rather start smaller, we also carry the Laxmi Chana Dal 2 Lb at $4.40 — handy for a first try or a small household. The 8 lb works out to a noticeably better price per pound, which is the whole point of buying a pulse you cook often in bulk.

You'll find both sizes on our shelves in the Fairfax District, and both are EBT-eligible. Takeaway: for a dal you make weekly, the 8 lb bag is the value pick; grab the 2 lb only if you're testing the waters.

Why buy the 8 lb pack instead of the 2 lb?

Two reasons: cost and convenience. Per pound, the family bag is cheaper, and chana dal keeps for a long time when it's stored right, so buying ahead rarely goes to waste. Keep it in an airtight container — a big glass jar or a food-grade bin — somewhere cool and dry, away from the stove's heat and humidity. Dried pulses don't spoil quickly, but they do slowly harden with age, so the trick is simple: buy a size you'll actually finish in a few months of normal cooking. For a household that eats dal a couple times a week, 8 lb is exactly that. Takeaway: decant it into an airtight jar the day you bring it home and it'll cook up fresh for months.

How do you cook Laxmi chana dal so it holds its shape?

Chana dal is one of the more forgiving dals, but it does take longer than moong or masoor because the chickpea is denser. Here's the reliable method:

Rinse a cup of dal until the water runs clear, then soak it for 30 minutes to an hour — this shortens the cook time and helps it cook evenly. Pressure cook with about three cups of water, a pinch of turmeric and a little salt for roughly 4 to 6 whistles (or 12–15 minutes on high in an Instant Pot), until the grains are tender but still distinct rather than collapsed. Finish with a tadka: heat ghee or oil, crackle cumin, add garlic, dried red chili and a pinch of hing, and pour it over. For dishes where you want the dal to stay separate — like chana dal sabzi or the filling for puran poli — soak longer and cook a touch less. Takeaway: soak first, don't over-pressure, and the dal stays golden and intact instead of turning to mush.

Chana dal vs kala chana vs kabuli chana — what's the difference?

People mix these up constantly, and they're all chickpeas, so the confusion is fair. Kabuli chana are the big beige garbanzo beans (the ones in hummus and chole). Kala chana are the small, dark, tougher-skinned brown chickpeas. Chana dal is kala chana with the skin off and the seed split — which is why it cooks faster and looks golden. If you want the whole beans instead, we stock the Laxmi Kala Chana 8 Lb and Laxmi Kabuli Chana 8 Lb too. Takeaway: reach for chana dal when you want a quick-cooking, tempered dal; reach for the whole chana when you want a hearty, bite-forward curry.

What can you make with 8 pounds of chana dal?

Plenty, which is why the big bag disappears faster than you'd expect. Classic chana dal tadka is the everyday answer, but the same lentil turns into dhokla and khaman batter, the sweet chana-dal filling (puran) for puran poli, South Indian chutneys built on roasted chana dal, crunchy dal for chivda and mixtures, and vada or pakora batter. It also pairs naturally with the rest of the pantry — pick up your rice and atta from the rice, atta & dal collection, and round out your dal shelf with Laxmi Toor Dal 8 Lb ($20.90) and Laxmi Moong Dal 8 Lb ($20.90) so you've got a dal for every mood. Takeaway: one bag covers everyday dal, festive sweets, and snack batters — it earns its shelf space.

Where can you buy Laxmi Chana Dal 8 Lb near me in Los Angeles?

At Anoras Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036 — in the Fairfax District, easy to reach from Beverly Hills, West Hollywood, Mid-Wilshire, Culver City and Koreatown. We're open daily, 10 AM to 9 PM, and you're welcome to call ahead at 323-272-3617.

Prefer it brought to you? We deliver within a roughly 10-mile radius from 10 AM to 8 PM, with a $35.97 minimum order and a $7.98 delivery fee — free when your order is over $99. Add the 8 lb bag to a normal grocery run and you'll clear the minimum easily. See our Los Angeles grocery delivery page for the details, or browse the full Indian grocery store in Los Angeles lineup. Takeaway: walk in on Fairfax any day till 9 PM, or get it delivered the same day across the LA area.

Frequently asked questions

Is Laxmi Chana Dal the same as split chickpeas?

Yes. Chana dal is split, skinned Bengal gram — the Indian name for the golden split chickpea lentil. If a recipe says "chana dal" or "split chickpeas," this is it.

How much does Laxmi Chana Dal 8 Lb cost at Anoras Cash N Carry?

$14.30 for the 8 lb bag. The 2 lb size is $4.40 if you want a smaller pack. Both are available at our Fairfax District store in Los Angeles and for local delivery.

Do I need to soak chana dal before cooking?

You don't have to, but 30–60 minutes of soaking cuts the cook time and helps it cook evenly, so it's worth it — especially if you want the grains to stay whole rather than break down.

How long does an 8 lb bag of chana dal last?

Stored airtight in a cool, dry spot, dried chana dal keeps for many months. Buy the size you'll cook through in a season — for a household eating dal a couple times a week, 8 lb is a comfortable few months' supply.

Can I get Laxmi Chana Dal delivered in Los Angeles?

Yes — we deliver within about 10 miles of our Fairfax store, 10 AM–8 PM, $35.97 minimum, $7.98 fee, free over $99.