Split Bengal Gram, commonly known as Chana Dal, is a premium quality lentil derived from desi chickpeas. This lentil is processed by carefully removing the outer skin of whole chickpeas and splitting them into halves. Renowned for its distinctive mildly sweet and nutty taste, Split Bengal Gram is a staple ingredient in Indian, Pakistani, and Bangladeshi cuisines. Its high protein content and excellent digestibility make it an invaluable plant-based protein source for various dishes including curries, soups, snacks, and desserts. The lentil’s firm texture ensures it holds shape well during cooking, adding richness and substance to meals. Due to its nutritional value and culinary versatility, Split Bengal Gram is highly sought after in the B2B marketplace for food manufacturers, restaurants, catering companies, and wholesalers specializing in South Asian cuisine ingredients.
Key Features
| Features | Description |
|---|---|
| Origin | Desi Chickpeas |
| Processing | Outer skin removed and lentils split in half |
| Flavor Profile | Mildly sweet and nutty |
| Common Names | Split Bengal Gram, Chana Dal |
| Culinary Use | Used in Indian, Pakistani, and Bangladeshi dishes |
| Nutritional Benefit | Rich source of plant-based protein and fiber |
| Texture | Firm and holds shape well when cooked |
| Versatility | Suitable for savory and sweet preparations |
| Packaging | Available in bulk quantities for commercial use |
| Shelf Life | Long shelf life if stored in cool, dry place |
| Attributes | Description |
|---|---|
| Type | Split Bengal Gram (Chana Dal) |
| Botanical Source | Cicer arietinum (Desi Chickpeas) |
| Color | Light yellow |
| Size | Medium-sized split lentils |
| Moisture Content | Less than 12% |
| Protein Content | Approximately 22-24% |
| Fat Content | 2-3% |
| Carbohydrates | 60-65% |
| Fiber Content | 6-8% |
| Packaging Options | 25 kg bags, Food-grade packaging |
| Storage Conditions | Cool, dry place away from direct sunlight |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Split Bengal Gram cooks faster than whole chickpeas, has a sweeter and nuttier flavor, and offers better digestibility, making it ideal for commercial kitchens and food manufacturers seeking consistent taste and quicker preparation.
Yes, Split Bengal Gram is naturally gluten-free, making it excellent for gluten-free product lines in the food industry.
When stored in a cool, dry environment and in food-grade packaging, Split Bengal Gram maintains optimal freshness for up to 12 months.
Absolutely, its mild sweetness and nutty flavor make it versatile for a variety of savory curries, snacks, and also sweet traditional dishes, providing culinary flexibility for manufacturers.
Split Bengal Gram is commonly supplied in 25 kg food-grade bags suitable for large-scale commercial use and easier storage.
Country Of Origin: India
Split Bengal Gram
Split Bengal Gram (also known as Chana Dal) is a type of lentil made from chickpeas (specifically, desi chickpeas). Chana dal is widely used in Indian, Pakistani, and Bangladeshi cuisines, and it is a popular source of plant-based protein. The lentils are obtained by removing the outer skin of whole chickpeas and splitting them in half. Unlike some other dals, chana dal retains a slightly sweet and nutty flavor after cooking, making it a versatile ingredient in both savory and sweet dishes.
