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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.
Chana dal is a split pulse obtained from husked and split chickpeas. It has a firm texture and a mild, nutty flavor when cooked.
Serves as a plant-based protein source Adds texture and body to dishes Suitable for a wide range of recipes Widely accepted staple pulse
Source of plant-based protein
Provides dietary fiber
Supports satiety
Commonly consumed pulse
Excess consumption may cause bloating or gas
Requires proper soaking and cooking
Overconsumption may affect digestion in some individuals
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
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.