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6998b972f9ea0ca113923d83VENKATA BHAVANI FLOUR Pachisenaga Pappu (Bengal Dal / Chana Dal)--500 GRAMS
  • Chana Dal, also known as split Bengal gram, is a fundamental and widely consumed pulse in Indian cuisine. It is made by splitting and skinning small, dark chickpeas (kala chana), resulting in a yellow, lens-shaped lentil with a mild, earthy, and slightly sweet flavor. Unlike whole chickpeas, chana dal cooks relatively quickly and has a creamy texture when cooked, making it incredibly versatile for a wide range of dishes across the subcontinent. Its robust nutritional profile and affordability cement its place as a daily staple in Indian households.
  • The uses of chana dal across India are extensive and varied, showcasing its adaptability to different regional palates. In North India, it's commonly used to prepare Dal Fry or Chana Dal Tadka, a comforting lentil soup tempered with aromatic spices. In Gujarat and Maharashtra, it forms the base for savory snacks like dhoklaand farsan, providing texture and a distinct flavor. Further south, in Karnataka and Andhra Pradesh, it's crucial for making chutneys, especially chana dal chutney for dosas and idlis, and also in various sundals(stir-fried lentil salads).
VENKATA BHAVANI FLOUR CHANA DAL UNDER 60
INR60In Stock
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Venkata Bhavani Flour Pachisenaga Pappu (bengal Dal / Chana Dal)--500 Grams

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  • Chana Dal, also known as split Bengal gram, is a fundamental and widely consumed pulse in Indian cuisine. It is made by splitting and skinning small, dark chickpeas (kala chana), resulting in a yellow, lens-shaped lentil with a mild,...

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Key Attributes

Country of originIndia
BrandAP MEPMA
Net Quantity1 unit
Product Dimensions10L x 8W x 10H cm
Manufacturer or packer nameAPMEPMA-KONDAPALLI
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  • Chana Dal, also known as split Bengal gram, is a fundamental and widely consumed pulse in Indian cuisine. It is made by splitting and skinning small, dark chickpeas (kala chana), resulting in a yellow, lens-shaped lentil with a mild, earthy, and slightly sweet flavor. Unlike whole chickpeas, chana dal cooks relatively quickly and has a creamy texture when cooked, making it incredibly versatile for a wide range of dishes across the subcontinent. Its robust nutritional profile and affordability cement its place as a daily staple in Indian households.
  • The uses of chana dal across India are extensive and varied, showcasing its adaptability to different regional palates. In North India, it's commonly used to prepare Dal Fry or Chana Dal Tadka, a comforting lentil soup tempered with aromatic spices. In Gujarat and Maharashtra, it forms the base for savory snacks like dhoklaand farsan, providing texture and a distinct flavor. Further south, in Karnataka and Andhra Pradesh, it's crucial for making chutneys, especially chana dal chutney for dosas and idlis, and also in various sundals(stir-fried lentil salads).

Country of originIndia
BrandAP MEPMA
Common namePACHHI PAPPU
Net Quantity1 unit
Expiry Date2
Weight500 g
Package Dimension10L x 8W x 10H cm
Product Dimensions10L x 8W x 10H cm
Manufacturer or packer nameAPMEPMA-KONDAPALLI
Manufacturer or packer address1/1 GROUND FLOOR,STATE GUST HOUSE,Vijayawada
Manufacturing Date21-02-2026
contact details consumer careAPMEPMA-KONDAPALLI, [email protected]

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₹60
1 unit
APMEPMA-KONDAPALLI
Sold By: APMEPMA-KONDAPALLI
Vendor Source:Mystore
  • Not Cancellable
  • Not Returnable
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