Nitra Chana Dal

About this item

Split chickpeas with a nutty, rich taste. Nitra Chana Dal is split, skinned Bengal gram, the dal with the most bite in the Indian pantry.

Why cooks choose it

Its nutty flavour and firm texture mean it holds its shape in dal fry and adds substance to vegetable dishes such as lauki chana dal. Fried in a tadka it turns golden and crunchy, and cooked and mashed it becomes a savoury filling for parathas or a rich halwa.

What to cook with it

• Chana dal fry with ghee tadka
• Dal with lauki (bottle gourd)
• Sambar and South Indian tempering
• Stuffed dal parathas
• Chana dal halwa

How to cook

Soak for 1 to 2 hours. Pressure-cook 1 cup with 3 cups water and turmeric for 3 to 4 whistles so the grains are soft but whole. For tadka, fry a spoonful of unsoaked dal in oil until golden.

Pack sizes

Available in 500 g and 1 kg packs.

Storage

Store in an airtight container in a cool, dry place.

See it in action in our Chana Dal Fry with Ghee Tadka recipe, and find related products in the pulses and lentils range. Order on Amazon.ae, or message us on WhatsApp for delivery in the UAE.