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Divine Agro Chana Dal - 1kg
Rs. 240.00
Estimated delivery between August 09 and August 11.
Rs. 240.00
Rs. 240.00
Divine Agro Chana Dal
Divine Agro Chana Dal is made from premium-quality, unpolished split Bengal gram (Cicer arietinum), sourced from the finest agricultural fields across India. Unlike polished varieties that undergo water, oil, or leather polishing, this chana dal is kept in its natural, unpolished state to retain its essential nutrients, dietary fiber, and natural taste. It is widely prized for its sweet, nutty flavor, low glycemic index, and culinary versatility.
Technical Specifications & Product Matrix
| Attribute | Specification |
| Product Type | Split Bengal Gram (Chana Dal) |
| Nutritional Profile | High protein, rich in dietary fiber, low glycemic index (GI) |
| Texture & Flavor | Firm, nutty, slightly sweet undertone |
| Purity Standards | 100% Natural, unpolished, zero artificial color or preservatives |
| Key Minerals | Rich in Iron, Calcium, Potassium, and Magnesium |
The Science of Unpolished Chana Dal
Choosing unpolished chana dal over polished alternatives makes a significant difference in both your health and your cooking:
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Nutrient Retention: Polishing strips away the outer, nutrient-rich aleurone layer of the pulse. Unpolished chana dal keeps this layer intact, ensuring you get the maximum amount of plant-based protein, dietary fiber, and essential B-complex vitamins.
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Low Glycemic Index (GI): Because it is rich in complex carbohydrates and soluble fiber, chana dal is digested slowly by the body. This prevents sharp spikes in blood sugar levels, making it an ideal dietary staple for diabetic-friendly meal plans.
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Natural Taste & Thickening: Unpolished dal absorbs water much better than polished lentils. During cooking, it naturally thickens stews and curries, creating a velvety gravy while releasing a deeply satisfying, rustic aroma.
Ideal Cooking and Softening Method
Because chana dal has a firm, dense structure, proper soaking and cooking techniques are key to achieving a perfectly creamy texture without turning the lentils into mush. Follow this recommended sequence:
Rinse the chana dal thoroughly under cold running water 2 to 3 times to remove surface starch. Soak the dal in warm water for 30 to 45 minutes before cooking. Soaking hydrates the core, cutting the overall cooking time in half.
Cook the soaked dal in a pressure cooker with 3 cups of water for every 1 cup of dal. Cook for 3 to 4 whistles on medium heat. Alternatively, simmer it in an open pot for 30 to 40 minutes until the grains are tender but still hold their distinct shape.
In a separate pan, heat ghee or mustard oil. Add cumin seeds, a pinch of asafoetida (hing), chopped ginger, and dry red chillies. Once they sizzle, pour this hot, aromatic tempering directly over your cooked dal to lock in a rich, authentic flavor.
Storage Advisory: To protect your chana dal from pantry pests and humidity, transfer it into a clean, airtight glass or food-grade plastic container immediately after opening. Store it in a cool, dry pantry. Adding a couple of dried bay leaves or dry red chillies to the container can act as a natural repellent to keep the dal fresh for months.
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