Chana Dal

Chana dal, also known as split chickpeas, is a popular pulse widely used in Indian and South Asian cuisine. It is made by removing the outer layer of black chickpeas (desi variety) and then splitting the kernel, resulting in a yellow lentil-like legume. Chana dal has a slightly sweet and nutty flavor and is commonly used in soups, stews, curries, and savory snacks. It is highly nutritious, being a rich source of protein, dietary fiber, and essential vitamins and minerals such as iron, folate, and magnesium. Its low glycemic index also makes it a good dietary choice for managing blood sugar levels. In addition to its culinary value, chana dal contributes to sustainable agriculture, as chickpeas are nitrogen-fixing crops that improve soil fertility. As a staple ingredient in many vegetarian dishes, chana dal is in high demand and is an important commodity in both local markets and international trade.