Chana Dal

Chana Dal, also known as Split Bengal Gram or Split Chickpeas, is one of India’s most widely consumed and exported pulses. It is made by removing the outer layer of brown chickpeas (Desi Chana) and splitting the kernel into two halves. The resulting lentil is bright golden-yellow in color, rich in protein, and highly versatile in cooking. Due to its superior nutritional value, flavor, and long shelf life, Chana Dal has become a major export product from India, catering to food industries and households across Asia, the Middle East, Europe, and Africa. Product Origin and Cultivation India is the largest producer and exporter of Chana Dal in the world. The pulse is primarily cultivated in fertile regions of Madhya Pradesh, Maharashtra, Rajasthan, and Uttar Pradesh, where the soil and climate conditions are ideal for chickpea farming. The product undergoes advanced processing, including cleaning, de-husking, splitting, polishing (or unpolished as per buyer demand), and sortex grading to ensure uniform grain size and purity. Exporters follow strict quality control procedures to meet international food safety and export standards. Nutritional Profile Chana Dal is a powerhouse of nutrition. It contains approximately 20–22% protein, 60% carbohydrates, and less than 5% fat, making it a rich and affordable source of plant-based protein. It is naturally gluten-free and low in cholesterol. The lentil is high in dietary fiber, which supports digestion and helps in maintaining a healthy weight. It also provides essential minerals like iron, calcium, zinc, phosphorus, and magnesium, along with B-complex vitamins (especially B1, B6, and folate). The low glycemic index of Chana Dal makes it suitable for diabetic and health-conscious consumers, while its high protein content makes it a popular choice among vegetarians, vegans, and athletes. Culinary Uses Chana Dal has a nutty flavor and firm texture that holds up well during cooking. It is widely used in traditional and modern cuisines worldwide. In Indian households, it is a staple ingredient in soups, curries, dals, and stews. It is also used in making pakoras (fritters), snacks, and savory dishes. Food industries process Chana Dal into gram flour (Besan), which is used to prepare a wide variety of products such as sweets, batters, coatings, and bakery items. In global markets, Chana Dal is gaining popularity as a natural plant protein and functional ingredient for health foods, ready-to-eat meals, and vegan products. Quality Standards and Packaging Export-grade Chana Dal is carefully processed using sortex machines and gravity separators to eliminate dust, stones, and foreign particles. The product maintains: Moisture: Max 12% Admixture: Max 1% Foreign Matter: Max 1% Purity: 98% Minimum Shelf Life: 12 months under proper storage It is packed in 25 kg, 50 kg PP or jute bags, or customized packaging as per buyer requirements. Some exporters also offer retail packs (1 kg, 5 kg, 10 kg) for private labeling. Each batch undergoes quality inspection, fumigation, and phytosanitary certification before shipment to ensure compliance with international export regulations. Export Markets India exports Chana Dal to major global destinations, including the United Arab Emirates, Saudi Arabia, Oman, Qatar, Kuwait, Bahrain, Nepal, Bangladesh, Sri Lanka, Malaysia, Indonesia, the United Kingdom, and the United States. The Indian variety is highly preferred for its taste, purity, and competitive pricing compared to other origins. Exporters supply both bulk quantities for industrial use and retail-ready packs for supermarkets and wholesalers. HS Code: 07132020 (Chickpeas – Dried, Shelled, Whether or Not Split) Key Highlights 100% Natural & Non-GMO High in Protein, Fiber & Minerals Machine Cleaned & Sortex Graded Long Shelf Life & Excellent Taste Suitable for Vegan and Gluten-Free Diets Available in Bulk & Retail Packaging Conclusion   Chana Dal from India stands as a symbol of quality,