Chana Dal
Chana Dal
Product Information
• Harvesting:
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Madhya Pradesh.
• Uses: In addition to being eaten as a healthy snack, chana dal is used in a variety of culinary preparations, including salads, pancakes, savory curries, soups, and stews. Because of its high fiber content, it helps control blood sugar levels, helps vegetarians and vegans manage their weight, and is a great plant-based protein source. Furthermore, chana dal is good for the heart and digestive systems. It is also rich in vitamins and minerals that support healthy skin and hair and increase immunity in general.
• Key Features:
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Profile of Nutrition:
Rich in Plant-Based Protein: A mainstay of vegetarian and vegan diets, chana dal is a great source of plant-based protein. Compared to many other lentils, it contains more protein.
Rich in Dietary Fiber: It is a good source of dietary fiber, which promotes satiety, aids in digestion, and supports heart health.
Low Glycemic Index: Chana dal releases energy gradually due to its low glycemic index. It is a good option for diabetics because it helps control blood sugar levels. -
Health Benefits: By delaying digestion and glucose absorption, a high fiber and protein content also helps to stabilize blood sugar levels.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 19-20 Metric Tons
40Ft Container: 25-26 Metric Tons
• Shelf Life
The shelf life of chana dal ranges from six months to two years, depending on storage and packaging conditions, but it can last longer in the right circumstances.
Physical Specifications
About Chana Dal
•Important Features:
1. Source: Brown chickpeas, called kala chana in Hindi, are used to make chana dal. The distinctive look of the dal comes from the splitting and husking of the chickpeas.
2. Look: It's a yellow lentil that's small and flat. It is uniformly shaped like a disk and larger than most other split lentils.
3. Taste and Texture: The taste of Indian chana dal is mild, nutty, and a touch sweet. Unlike other dals that turn mushy when cooked, this one maintains its shape well and has a nice, firm texture.
• India's Culinary Significance
Because of its many uses, chana dal is one of the most popular legumes in Indian cooking.
1. Dal Dishes: The most popular application is in the straightforward curry known as Dal Tadka or Chana Dal Fry. Spices like cumin seeds, garlic, ginger, and dried red chilies are added after the dal has been boiled until it is soft.
2. Spice Blends: It is frequently roasted and ground into a powder for use in a variety of condiments and spice blends.
3. Snacks and Fritters: A staple of many well-known Indian snacks is chana dal. It can be roasted and spiced to make a crunchy snack or soaked and ground into a coarse paste to make savory fritters (pakoras).
4. Besan flour, also known as gram flour, is made by grinding chana dal into a fine consistency. An indispensable component of Indian cooking, besan is used for:
•Frying and Battering: Used to coat a variety of foods and to make batters for frying vegetables (pakoras).
•Gravy Thickener: A substance used to make gravies and curries thicker.
•Sweets: An essential component of many traditional Indian desserts, such as Mysore pak and besan ladoo.
• Uses in the Region and Culture:
Different parts of India use chana dal in different ways:
1. In North India, it is frequently used in lentil soups and curries that are served with roti or rice.
2. South India: It gives texture and body to recipes like sambar and rasam, making it an essential ingredient. Additionally, savory pancakes (dosa) are made with it.
3. It is a common ingredient in many savory and sweet dishes in the cuisines of Gujarat and Rajasthan.
• Ayurvedic Significance and Health:
Chana dal is regarded as a wholesome food in Ayurveda.
1. Nutritional Powerhouse: It is a great source of dietary fiber, iron, folate, manganese, and plant-based protein.
2. Digestion: Although it is regarded as a nutritious food, some people may find it a little more difficult to digest. It is frequently prepared with spices like ginger and hing (asafoetida) to facilitate digestion.
In conclusion, Indian chana dal is a multipurpose and necessary component that exemplifies the creativity of Indian cuisine. It is an essential component of the nation's culinary legacy because it can be turned from a simple lentil into a rich curry, a crunchy snack, or a sweet dessert.