Chana dal (split Bengal gram)
At a glance chana dal could pass for yellow split peas, but it's something quite different: small brown chickpeas (kala chana), hulled and halved. The result is a dal with a nutty, slightly… 15 Products
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Chana dal (split Bengal gram)
At a glance chana dal could pass for yellow split peas, but it's something quite different: small brown chickpeas (kala chana), hulled and halved. The result is a dal with a nutty, slightly sweet flavour that keeps its shape when cooked instead of melting away. Bengalis call it cholar dal, Pakistani kitchens chane ki daal. TRS, Heera and Banno chana dal comes in 500 g bags and 2 kg sacks.
Cholar dal with coconut slivers, raisins and a pinch of sugar is a fixture of Bengali festive meals, usually with luchi. In North India and Pakistan it's cooked with lauki (bottle gourd) or with meat as daal gosht. Ground finely, the same lentil becomes besan, and soaked and blended it makes crunchy masala vada.
For whole chickpeas, head to chickpeas and chana.
Getting chana dal just right
- Soak first: 1–2 hours in cold water cuts the cooking time and helps the lentils cook evenly.
- Cooking time: once soaked, allow 35–45 minutes in a pan or 3–4 whistles in a pressure cooker. The grains should crush between your fingers yet still hold their shape.
- Salt late: add salt and anything acidic, such as tomato or tamarind, when the dal is nearly tender.
- Cholar dal: temper with ghee, bay leaf, cinnamon, cardamom and dried chilli, then stir in fried coconut pieces at the end.
For a hearty daal gosht, use goat or lamb; for the tempering, our whole spices have everything you need.
Frequently asked questions
Is chana dal the same as yellow split peas?
No. Chana dal is hulled, split brown chickpeas, while yellow split peas are dried field peas. Chana dal tastes nuttier and stays firmer. Yellow peas break down more readily and are what you'd use for a Bengali ghugni.
How long should chana dal soak?
One to two hours is enough. You can cook it unsoaked, but then it needs about an hour on the hob. If you're making vada or a ground filling, soak it for 3–4 hours so it blends easily into a coarse paste.
Can I make my own besan from chana dal?
You can: dry-roast the dal briefly, let it cool, grind it as finely as possible in a powerful spice grinder and sift. For larger quantities ready-made gram flour is more practical, as it's milled much more evenly.
What is cholar dal?
Cholar dal is the Bengali way of cooking chana dal: gently sweet, with coconut pieces, raisins, ghee and whole spices such as cinnamon, cardamom and bay leaf. It's traditionally served with luchi, puffy fried breads, at weddings and on festive days.