Hypermall
HEERA CHANA DAL 1KG
HEERA CHANA DAL 1KG
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š§” HEERA Chana Dal 1KG (Split Chickpeas / Bengal Gram)
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Chana Dal is one of the most foundational and important lentils (dal) in Indian, Pakistani, and Bengali cuisines. It is essentially the Split Bengal Gram, derived from the smaller, darker Desi variety of chickpea (Kala Chana).
The whole chickpea is skinned (hulled) and then split, resulting in small, thick, yellow kernels. The HEERA brand is known for providing high-quality, cleanly processed ingredients.
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Key Characteristics
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Identity: Hulled and split Desi Chickpeas (Bengal Gram).
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Appearance: Small, thick, deep yellow discs with a coarse texture.
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Flavor Profile: Distinctly nutty, slightly sweet, and earthy. Unlike other thinner dals (like Moong or Masoor), Chana Dal retains its shape and offers a firm, satisfying "bite" even after cooking.
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Texture: Firm and holds its shape well, making it ideal for dishes where you want texture rather than a completely smooth puree.
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Versatility: Highly versatile, used for savoury dishes, snacks, and even desserts.
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Culinary Uses
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The 1kg pack is a standard size for frequent use in the kitchen. Chana Dal's firm texture and robust flavour lend themselves to a wide variety of preparations:
| Dish Category | Typical Uses |
| Main Dal | Chana Dal Tadka/Curry: Cooked until tender (but not mushy), then tempered (tadka) with spices like cumin, ginger, garlic, and chillies. |
| Snacks/Fritters | Used to make the batter for crispy Masala Vada (South Indian fritters) or Dal Bhaaji. |
| Pulao/Rice | Added to Khichdi (rice and lentil porridge) or Pulao for added protein and texture. |
| Side Dishes | Used in various dry vegetable curries and chutneys (ground with coconut and spices) to add body and flavour. |
| Sweets | Cooked and ground into a paste for rich, traditional desserts like Puran Poli (sweet flatbread) or Halwa. |
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š¬ Nutritional Highlights
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Chana Dal is highly valued for being a naturally low-glycemic, protein-rich food, making it an excellent choice for health-conscious diets:
| Nutrient | Typical Value (Per 100g uncooked) |
| Energy | $\sim 1269\text{ kJ} / 303\text{ kcal}$ |
| Protein | $\sim 20 - 22\text{ g}$ |
| Fibre | $\sim 10 - 12\text{ g}$ (High Dietary Fibre) |
| Carbohydrate | $\sim 55 - 60\text{ g}$ |
| Fat | Low, $\sim 2 - 5\text{ g}$ |
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šØš³ Preparation Tip
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Due to its thick structure, Chana Dal benefits greatly from soaking.
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Soaking: Rinse thoroughly and soak for 2-4 hours (or overnight) before cooking. This significantly reduces cooking time, helps the dal cook evenly, and aids in better digestion.
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Cooking: It can be cooked on the stovetop, but a pressure cooker is the most efficient method to achieve a soft, tender texture without the kernels breaking apart completely.
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