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Chana Dal

Split chickpeas used in cooking. Chana dal is a yellow split legume widely used in Indian cuisine. It retains its shape after cooking and provides a rich taste and texture. Chana dal is commonly used in both everyday meals and festive preparations.

Common Name: Chana DalAlso Known As: Split Bengal Gram / Chickpea DalCategory: PulseSource: Produced from dried chickpeas that are husked and split after harvesting.Mostly Used In: Used as a staple pulse in Indian cooking Used in dals, curries, and dry preparations Used in snacks, sweets, and traditional recipes Used in packaged and ready-to-cook food products

❓ What Is Chana Dal?

Chana dal is a split pulse obtained from husked and split chickpeas. It has a firm texture and a mild, nutty flavor when cooked.

🎯 Why Is It Used?

Serves as a plant-based protein source Adds texture and body to dishes Suitable for a wide range of recipes Widely accepted staple pulse

✅ Benefits

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Source of plant-based protein

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Provides dietary fiber

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Supports satiety

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Commonly consumed pulse

⚠️ Side Effects

Excess consumption may cause bloating or gas

Requires proper soaking and cooking

Overconsumption may affect digestion in some individuals

📋 FSSAI Guidelines

Permitted as a food ingredient under FSSAI regulations Must comply with standards for pulses and legumes Adulteration and artificial coloring are prohibited Mandatory declaration in ingredient list Quality and hygiene standards must be maintained

📊 Daily Limit

No specific daily limit. Consume as part of meals.

Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.

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