Chana dal is a split and polished form of black chickpeas (Cicer arietinum, desi variety), also known as Bengal gram. The black chickpeas are hulled and split, resulting in small, yellow lentils with a slightly sweet, nutty flavor. It’s a staple in Indian cuisine and widely used across South Asia.

• Culinary Uses: Chana dal is cooked into thick, spiced lentil dishes (dal), used in soups, curries, or ground into flour (besan) for snacks like pakoras, laddoos, or savory pancakes. It’s often tempered with spices like cumin or mustard seeds.

• Nutrition: Per 100g (cooked), it provides about 160 calories, 9g protein, 2g fat, 27g carbs, and is rich in fiber, iron, folate, and manganese. It’s a good plant-based protein source with a low glycemic index.

• Commodity Status: Chana dal is a significant food commodity, especially in India, the largest producer and consumer of chickpeas. It’s traded in bulk, with prices influenced by crop yields, monsoon patterns, and domestic demand. Major markets include India, Pakistan, and parts of the Middle East.

• Preparation: Requires soaking (4-6 hours) and boiling to soften, though it retains a firmer texture compared to other lentils like red masoor dal.

Chana dal is valued for its versatility, nutritional density, and role in vegetarian diets. It’s distinct from black channa (whole chickpeas) but derived from the same legume.