Chana dal, Moisture : 10% Max for Cooking

Chana dal, a famous legume in Indian cuisine, is derived from processing raw Bengal gram. Originally from Afghanistan, it has spread to other countries over the years. Chana dal is rich in fiber, which helps lower cholesterol, and is suitable for consumption by diabetic patients due to its low glycemic index. Its flavor, taste, and nutritional value make it a sought-after dish in Indian households. Bengal gram, also known as chana dal in India, is highly nutritious, flavorful, and aromatic. It is used in making besan (chickpea flour or Bengal gram flour), soups, salads, and rice dishes. It provides essential amino acids when combined with rice and roti.
As one of the earliest cultivated legumes, Bengal gram is in high demand across India. We, Jasvish Enterprise, offer superior quality, organically grown chana dal at highly competitive prices, and have established ourselves as one of the top exporters of pulses in India. Bengal gram seeds are small, dark, and have a rough coat. It is a major crop in India, Pakistan, Bangladesh, Iran, and Mexico. In Indian vegetarian cuisine, Bengal gram is a major ingredient, particularly in making curries. In southern India, unripe grams are consumed as snacks, and the leaves are used in salads.