Udhaiyam Chana Dal 2KG

Udhaiyam Chana Dal 2KG – Premium Split Bengal Gram for Authentic Indian Cooking

Udhaiyam Chana Dal 2KG is split and dehusked black chickpea (desi chana) — one of the most flavourful, nutritious, and widely used lentils in Indian cuisine. Known as Kadalai Paruppu in Tamil and Bengal Gram Dal across North India, chana dal has a distinctively rich, nutty flavour and a firm texture that holds its shape beautifully during cooking, making it ideal for a wide range of dishes from hearty dals and sambar to sweet halwa, crispy pakoras, and traditional South Indian chutneys. Udhaiyam Chana Dal 2KG is carefully processed to ensure clean, uniform splits with consistent cooking quality — exactly what you need from a dal you reach for week after week.

The 2kg bulk pack makes Udhaiyam Chana Dal 2KG an economical and practical choice for families who cook Indian food regularly. Udhaiyam is a trusted Tamil Nadu brand with decades of experience in quality pulse processing, and their chana dal is sourced from established Indian growing regions known for producing Bengal gram of exceptional flavour and nutritional density. Available at DesiBasket with fast delivery across Germany.

Benefits

• High in Plant-Based Protein: Chana dal provides approximately 22g of protein per 100g (dry weight), making it one of the most protein-dense lentils in the Indian pantry.
• Exceptionally Rich in Fibre: Higher in dietary fibre than most other split dals, supporting healthy digestion, gut health, and sustained satiety after meals.
• Low Glycaemic Index: One of the lowest GI lentils available, releasing energy slowly and helping to maintain stable blood sugar levels — particularly beneficial for diabetics and those managing blood sugar.
• Rich in Iron & Folate: Supports healthy red blood cell production, energy levels, and is especially important during pregnancy and for those following plant-based diets.
• Naturally High in Zinc & Magnesium: Supports immune function, bone health, and muscle recovery.
• Naturally Gluten-Free & Vegan: Suitable for a wide range of dietary requirements with no additives or artificial processing.
• Excellent Bulk Value: The 2kg format offers outstanding value for regular cooks, reducing the frequency of reordering and ensuring you always have this versatile dal to hand.

Ingredients

Udhaiyam Chana Dal 2KG contains a single, natural ingredient:

• Split Dehusked Black Chickpea (Cicer arietinum — Desi Chana, split and dehusked) — 100% natural Bengal gram dal

No additives, no preservatives, no artificial colouring or treatment. Pure, clean split chana dal — nothing else.

Allergen Information: Naturally gluten-free. Produced in a facility that may handle other pulses and grains. Please check packaging for the most current allergen information.

Country of Origin

Grown and processed in India, the world’s largest producer of chickpeas and Bengal gram. Desi chana is cultivated primarily across Madhya Pradesh, Rajasthan, Uttar Pradesh, Maharashtra, and Andhra Pradesh — regions where the cool, dry winter growing season produces chickpeas of exceptional quality, rich flavour, and high nutritional density. Udhaiyam sources their chana dal from these established growing regions to ensure consistent quality in every pack.

How to Use Udhaiyam Chana Dal 2KG

Chana dal is one of the most versatile lentils in Indian cooking — used in savoury dals, sweet desserts, snack batters, and spice blends. Here are the best methods for great results with Udhaiyam Chana Dal 2KG:

Quick Soak (Recommended)

Rinse the dal thoroughly under cold water. Soak in cold water for 1–2 hours before cooking. Chana dal has a firmer texture than most split dals and benefits from soaking to ensure even cooking. Drain and rinse before use. You can also cook directly from dry, but soaking significantly reduces cooking time.

Pressure Cooker Method (Recommended for Dal)

1. Add soaked chana dal and water (1:2.5 ratio) to the pressure cooker with a pinch of turmeric.
2. Cook on medium-high heat for 4–5 whistles.
3. Allow pressure to release naturally. The dal should be completely tender but still holding its shape — chana dal does not break down as much as toor or moong dal, which is part of its appeal.
4. Season and temper with your chosen spices.

Stovetop Method

1. Add soaked dal to a pot with water (1:3 ratio) and a pinch of turmeric.
2. Bring to a boil, skim any foam, then reduce to a steady simmer.
3. Cook for 45–60 minutes until completely tender.
4. Season and temper before serving.

Classic Tadka (Tempering)

Heat ghee in a pan until hot. Add cumin seeds and allow to sizzle, then add finely chopped onion, garlic, ginger, and green chilli. Cook until golden, then add tomato, turmeric, coriander powder, and chilli powder. Cook until the masala is fragrant and the oil separates. Pour over the cooked dal and stir through. Finish with fresh coriander and a squeeze of lemon juice.

For Chana Dal Halwa (Sweet Dessert)

1. Soak chana dal for 2–3 hours, then drain and grind to a coarse paste.
2. Fry the paste in ghee on low heat, stirring continuously, for 20–25 minutes until golden and fragrant.
3. Add sugar, cardamom, and a little milk or water. Cook until the mixture comes together and leaves the sides of the pan.
4. Garnish with chopped nuts and serve warm.

For Pakora / Bhajia Batter

Grind soaked chana dal to a thick batter with green chilli, ginger, and spices. Use as a coating for vegetables, paneer, or fish before deep-frying for crispy, flavourful pakoras. Alternatively, use chana dal flour (besan) for a smoother batter.

Serving Suggestions

• Chana Dal Tadka — a rich, nutty everyday dal served with rice or roti
• Dal Baati — the classic Rajasthani combination of chana dal with baked wheat dumplings
• Chana Dal Halwa — a rich, ghee-laden sweet dessert popular at festivals and celebrations
• Chana Dal Khichdi — cook with rice and spices for a hearty, protein-rich one-pot meal
• Kadalai Paruppu Sambar — a South Indian sambar made with chana dal for a thicker, richer texture
• Chana Dal Pakoras — grind soaked dal into a spiced batter and deep-fry for crispy fritters
• Coconut Chutney — roasted chana dal adds body and nuttiness to South Indian coconut chutneys

Storage Instructions

Store in a cool, dry place away from direct sunlight and moisture. Transfer to an airtight container once opened to maintain freshness and prevent moisture absorption or pest contamination. Best used within 12 months of purchase. Cooked dal can be refrigerated for up to 3–4 days or frozen for up to 3 months.