Channa Dhal
Also called: Kadalai Paruppu · கடலைப்பருப்பு · चना दाल
Split chana dhal for chutneys, sundal, vada and dals.
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About this product
Split chana dhal for chutneys, sundal, vada and dals.
Channa dhal is split and polished Bengal gram. It is used for vada, chutney, sundal, sambar, dal tadka and many South Indian tempering mixes.
Why you will love it
- Rich in protein
- Used in chutneys, vada, sambar and kootu
- Keeps its shape when cooked
- Available in 500 g and 1 kg
Nannilam The Good Earth is an organic food store in Sholinganallur, OMR, Chennai, serving families for over 6 years. We source with care and pack fresh for you.
Nutrition
Per 100 g (approx., raw)
- Energy
- ~360 kcal
- Protein
- ~21 g
- Carbohydrate
- ~60 g
- Fat
- ~5 g
How to cook
Wash and soak for 30 minutes before cooking. Pressure cook 3 whistles for dal, or use it for tempering and chutneys.
How to store
Store in an airtight container in a cool, dry place, away from moisture and direct sunlight. A few dried neem or bay leaves in the container help keep insects away. Use within the best-before date on the pack.
Questions
Is it the same as toor dhal?
No. Channa dhal is thicker and has a nuttier taste.
Do I need to wash it?
Yes. Rinse 2-3 times before cooking to remove dust.
Nutritional values are approximate and may vary by batch. Product benefits are traditional uses and are not a substitute for medical advice.
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