Chana dal (split chickpeas)

चना दाल / chana dal

Flavor and role: Small desi chickpeas, hulled and split into yellow halves. Nutty and firm: crisp when fried, floury when boiled.
Typical dishes and uses: Idli coconut chutney (fried chana dal), chana dal curry, South Indian tempering
Substitutes: Replace 1:1 with yellow split peas (similar cooking time).
Storage: Keep sealed at room temperature for 1 year.
Main countries: India · Pakistan
Used in this book: Idli with Coconut Chutney Masala Dosa Tiffin-House Idli with Fresh-Roasted Sambar Podi Idli Fries with Coconut Yogurt Dip Mysore Masala Dosa

Updated 2026-10-10