Organic Chana Dal/Split Bengal Gram 500g

Dhatu Organic Chana Dal 500g — Split Bengal Gram with One of the Lowest GI of Any Legume

Chana Dal is the split, dehusked form of Bengal gram (Cicer arietinum var. desi) — smaller, darker and more flavourful than the larger kabuli chana. It is one of the most widely grown legumes in India and a staple in kitchens across Rajasthan, Punjab, Karnataka and Maharashtra. Known as Kadale Bele in Kannada, Senaga Pappu in Telugu and Kadala Parippu in Malayalam, Chana Dal is prized for its earthy, nutty flavour and its unusually dense nutritional profile relative to its caloric load.

Dhatu's Organic Chana Dal is NPOP certified, sourced from chemical-free farms and supplied unpolished — the split seeds look slightly matte and uneven, as they should be.

Nutritional Profile (per 100g, dry weight)

• Single ingredient: Organic Chana Dal / Split Bengal Gram (Cicer arietinum)
• 20.4g protein per 100g — a substantial plant-based protein contribution
• Glycaemic index ~8 — one of the lowest GI scores of any commonly eaten legume; Chana Dal produces a very gradual, sustained glucose response after eating
• 11.8g dietary fibre per 100g — both soluble and insoluble; supports digestive health and satiety
• 3.3mg iron per 100g
• 56mg calcium per 100g
• 369 kcal per 100g (dry); approximately 120 kcal per 100g cooked
• Naturally gluten-free, dairy-free, vegan
• NPOP Certified Organic

Why Chana Dal's GI (~8) Is Remarkably Low

The glycaemic index (GI) measures how quickly a food raises blood glucose after eating — on a scale of 0 to 100. Foods scoring below 55 are classified as low GI; below 25 as very low GI. Chana Dal at approximately GI 8 is among the lowest of any food commonly consumed. For comparison: white rice scores approximately 72, white bread approximately 75, whole wheat roti approximately 62. The low GI of Chana Dal is attributed to its high amylose-to-amylopectin starch ratio, dense protein content and high fibre — all of which slow gastric emptying and moderate the rate of glucose absorption. Source: Foster-Powell et al., American Journal of Clinical Nutrition, 2002.

How to Cook Chana Dal

Soaking: Soak 30–60 minutes for stovetop cooking (reduces cooking time to 25–30 minutes). In a pressure cooker, no soaking needed — 3 to 4 whistles.

Dal tadka: Cook until tender. Temper with ghee, onion, tomato, garlic, ginger, cumin and coriander. A dense, flavourful dal that holds its shape better than moong or toor.

Chana Dal halwa: Soak, drain, dry-roast until golden, grind coarsely, cook with ghee, jaggery and cardamom. A traditional festive sweet from North India.

Chilla (savoury pancakes): Grind soaked chana dal with green chilli, ginger and coriander to a thick batter. Cook as thin pancakes with oil — a high-protein breakfast.

Dal baati: Use as the dal component of the classic Rajasthani dal baati churma preparation, where the rich, earthy chana dal is the traditional base.

Besan flour: Dry chana dal, ground fine, becomes besan (gram flour) — used in pakora batter, kadhi, dharwad peda and dozens of traditional preparations.

About Dhatu Organics

Dhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.