Basic Information

• Botanical name:Cicer arietinum
• Type: Split pulse (legume)
• Color: Yellow
• Taste: Mild, nutty
• Texture (cooked): Soft outside, slightly grainy inside

Nutritional Value (per 100 g approx.)

• Energy: 360–370 kcal
• Protein: 20–22 g
• Carbohydrates: 55–60 g
• Dietary fiber: 10–12 g
• Fat: 5–6 g
• Iron: 4–5 mg
• Calcium: 45–50 mg
• Magnesium & Potassium: Good source

Health Benefits

• High in plant-based protein
• Improves digestion due to high fiber
• Helps control blood sugar levels
• Supports heart health
• Keeps you full for longer (good for weight management)

Common Uses

• Dal tadka / chana dal fry
• Bengali cholar dal
• Dal vada & pakoras
• Sweets (puran poli, modak filling)
• Ground into besan (gram flour)

Cooking Tips

• Wash and soak for 30–60 minutes (optional but recommended)
• Pressure cook: 2–3 whistles
• Open pot: Cook until soft but not mushy
• Add salt after dal is cooked for better texture

Storage

• Store in a dry, airtight container
• Keep away from moisture
• Shelf life: 10–12 months