Skip to Content

Product: Bengal Gold Chana Dal

Bengal Gold Chana Dal

mixed origin | victoria

dirt(y) bengal gold chana dal is an Australian desi chickpea that has been split and lightly polished; grown, harvested and split in Victoria.  

Because it’s a chickpea, not a lentil, it requires a soak. Chuck dal in plenty of cold water overnight, drain dal and add twice their volume of cold water to cook (for 1 cup of dal, cover with 2 cups of water – easy!) Bring to a simmer for 30 minutes.  

If you have a pressure cooker, there’s no need to soak and your dal will cook in around 6 – 10 minutes, depending on your cooker.  

Once cooked, there’s no need to strain – the dal will be nestled in a puddle of golden syrupy water; the grains will burst, be soft, earthy and sweet like corn.  

Chana has a very low GI, is high in fibre and easily digestible. It is the raw ingredient of besan – just pop in a spice grinder to make your own besan flour for pakoras. Great for classic Indian cooking, winter soups and braises, and light summer salads.

Available in 500g retail packs and 5kg food service packs.

  • Qty: 0