Organic Chana Dal

Chana Dal is yellow and is round on one side and flat on the other. It is one of the most popular lentils in India and is also known as Split Bengal Gram. Chana dal is made by splitting a chickpea. It has the looks and smell of popcorn kernels.

Chana ki Dal is full of protein and is a great plant-based alternative for the ones who do not consume meat. India produces the most amount of Chana Dal and is used for making soups, dal, and even sweets.

It is a staple diet all over India. In Gujarat, Chana Dal with bottle gourd is used to make Doodhi Chane ki Dal ki Subzi. In southern India, the unripe Chana daal is consumed as a snack. The famous Sindhi breakfast Dal Pakwan is also made using Chane ki Daal.

Sowing– The best time to sow Chana is in the first and second week of October. 

Weeding– Chana is prone to weed infections. They should be checked for weeds 20-25 days after sowing and then again after 2 months.

Soil Condition– Sandy loam soil is suitable for growing Chana. 

Harvest– Their leaves start to dry and turn into a mix of red and brown. They usually take 95-110 days to grow fully and are usually harvested by April.

After harvesting Chana, it should be left to sun dry for 5-6 days and must be dried before storage.

After buying, you should empty the packet of Chana ki Dal into an airtight container and store it in a dry place. If done properly, it will stay good for over a year. Cooked Chana ki Dal should be stored in the fridge.