Split Bengal gram is the most popular legume from List of Indian Dals. Gram Dhall is delicious, nutritious and easily digested. Indian cooking is resisted with the huge use of chana dal in different ways. Gram Dhall is baby chickpeas that has been split and unpolished.

Gram Dhall is highly nutritious even when is roasted or powdered to make the besan i.e. chickpea flour or Bengal gram flour. It has a rich flavor and aroma.

In India, almost every region has some special delicacies and recipes made with split Bengal gram. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes. Combined with rice and roti, it provides the essential amino acids for complete protein.

Health Benefits of Gram Dhall

➡️ Gram Dhall is high in fiber and helps to lower cholesterol.
➡️ It also has a very low hypoglycemic index, which is important for those with diabetes.
➡️ Chana dal is a helpful source of zinc, folate, calcium and protein.
➡️ It is low in fat and most of it is polyunsaturated.
➡️ Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.

Protein (N*6.25)                                              20.80g

fat                                                                     5.60g

Minerals                                                           2.70g

Carbohydrates                                               59.80g

Energy                                                             372 K.cal

Calcium                                                           56 mg

Nutritive Information / 100g

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