Laxmi Chana Dal is premium split chickpea lentils — golden, nutty and one of the most versatile pulses in the Indian pantry. Made from split and hulled Bengal gram, it cooks into a satisfying dal that keeps a gentle bite, and grinds into flour for countless snacks and sweets.

A Staple Worth Stocking

• Split, hulled Bengal gram with a firm, nutty texture
• Holds its shape for dals that are hearty rather than mushy
• A protein- and fiber-rich vegetarian favorite
• Versatile for dal, tadka, sweets and tempering

How to Use

Rinse and soak 30 minutes if you have time, then pressure cook with turmeric until tender but intact. Temper with ghee, cumin, garlic and curry leaves. Roasted and ground, it also becomes besan-style flour.

FAQs

Is chana dal the same as toor dal? No. Chana dal is split Bengal gram with a firmer bite, while toor dal is split pigeon pea that cooks softer.

Should I soak chana dal? Soaking is optional but speeds cooking and aids digestion.

Can I use it for sweets? Yes, chana dal is the base for puran poli, chana dal halwa and many festive dishes.

Packaged in a facility that also processes tree nuts, peanuts, sesame, soy and wheat. Rinse before cooking.