Bengal Gram (Chana Dal)
Bengal Gram (Chana Dal)
Bengal Gram Classification
Bengal Gram, commonly known as Chana Dal, is a split and polished version of black chickpeas (Kala Chana). It is widely used in Indian, Middle Eastern, and Mediterranean cuisines, offering a nutty flavor, rich texture, and high nutritional value.
Bengal Gram Varieties with Origins
1. Desi Chana Dal – Origin: India, Pakistan, Bangladesh
✔ Size: Small to medium (4-6mm)
✔ Appearance: Golden yellow, round, split lentil
✔ Uses: Used in curries, soups, and as a thickening agent in gravies
✔ Benefits: Rich in fiber, helps control blood sugar, and promotes gut health
2. Organic Chana Dal – Origin: India, Turkey, Ethiopia
✔ Size: Medium to large (5-7mm), non-GMO and pesticide-free
✔ Appearance: Bright yellow, polished surface
✔ Uses: Used in organic health foods, gluten-free baking, and protein-rich diets
✔ Benefits: Free from chemicals, high in antioxidants, and supports immunity
3. Unpolished Chana Dal – Origin: India, Myanmar
✔ Size: Medium (5-6mm), retains its natural fiber-rich coating
✔ Appearance: Dull yellow with a rough texture
✔ Uses: Used in traditional Ayurvedic recipes, diabetic-friendly meals
✔ Benefits: High in fiber, slow digestion rate, and maintains blood sugar levels
4. Roasted Chana Dal – Origin: India, Sri Lanka, Nepal
✔ Size: Small to medium (4-6mm), crunchy texture
✔ Appearance: Light golden brown, roasted for extra flavor
✔ Uses: Used in chutneys, snacks, and Indian spice blends like chutney powder
✔ Benefits: Low in calories, enhances metabolism, and boosts protein intake