Chana Dal (Kadalai Paruppu)

Unpolished Chana Dal (Kadalai Paruppu) — split, dehusked Bengal gram — the sundal dal, the masala vadai dal, and the most robust keeper of all the split dals. Nutty, firm and slower-cooking than the others, which is exactly why it holds its shape in sundal.

Key Benefits

• High in folate — 182 µg per 100 g, over 60% of the daily reference intake and the richest folate source in our pulses range.
• High in dietary fibre — 15.2 g per 100 g, the highest of the split dals.
• High in protein and iron — 21.6 g protein and 6.08 mg iron per 100 g.
• High in phosphorus; a source of magnesium, potassium and zinc.
• The most robust keeper of the split dals — it holds condition far better than toor or moong.

Nutritional Information

Source: Indian Food Composition Tables 2017 (NIN Hyderabad), food code B001. Note that many Indian labels still quote the older 1989 figure of 17.1 g protein; IFCT 2017 supersedes it at 21.6 g.

Traditional Tamil Uses

• Kadalai paruppu sundal — the Navaratri staple
• Masala vadai / paruppu vadai — soak 1½–2 hours and grind coarse
• Kadalai paruppu payasam
• Poricha kootu and kadalai paruppu thogayal
• Ground into idli podi and pirandai thuvaiyal

Storage Instructions

• The hardiest of the split dals — keeps 10–12 months airtight in Chennai conditions.
• Store in a gasketed steel or glass jar in a cool, dark place.
• Freeze the sealed pack for 3–4 days on arrival against pulse beetle.
• Two or three dried red chillies in the jar as a traditional deterrent.
• Sun for two hours every three months during monsoon.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Grown without synthetic pesticides or chemical fertilisers.
• Organic certification: PGS-India / NPOP (certificate available on request).
• Nutrition figures sourced from the Indian Food Composition Tables 2017 (NIN, Hyderabad).

Frequently Asked Questions

Is chana dal the same as kadalai paruppu?
Yes — split, dehusked desi Bengal gram. It is not the same as kabuli chana, and it is not besan.

My masala vadai came out hard. Why?
Over-soaking or over-grinding. Soak one and a half to two hours, grind coarse with no added water, and leave some whole dal pieces in the mix.

Can I make besan from this?
Yes — dry-grind and sieve. Roast it lightly first for a smoother flour.