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Process of Chana (Sabut Chana / Bengal Gram Whole) (Chana Dal / Bangal Gram Split)
Chana dal is processed from whole, raw Bengal gram also known as "sabut chana". In processing, the raw gram is cleaned and split after the husk is removed, to form chana dal in modernized machines. It is a popular legume in Indian cuisine. Modern technologies and hygienic method is used for processing so that the nutritional value of the pulses remains intact without any addition of inorganic compounds.

We pack the pulses confirmed to the Indian Food standards and the packaging material is of food grade quality. We process and pack sabut chana, chana dal and besan (gram flour).

Chana dal has many health benefits apart from having a delicious flavor. It is low in fat and most of it is polyunsaturated. Chana dal is a rich source of zinc, folate, protein and calcium. Since it has a low glycemic index it is healthy for diabetic patients as well. It is also low in cholesterol, sodium and has high fibre content. It is good for celiac patient. Chana dal is easy to digest.

Chana dal can be used in many ways. It can be roasted, soaked and boiled. Chana dal is used in a variety of Indian dishes. It is added to vegetables and also cooked as lentils. Some regions of India use chana dal to make sweet dishes such as "halwa". Roasted and powdered chana dal -flour (besan) is used to coat slices of vegetables such as onions, potatoes and brinjals to make fritters (pakoras). Chana dal should be soaked in water for an hour before cooking to save cooking time and fuel.

Chana dal should be stored at home in a tightly sealed container to keep moisture away and to give it a longer shelf life. It can be stored in the refrigerator in its original packaging for about a year for retaining its original colour, flavor and nutrients.

We offer our products in wholesale packs of 30kg and retail packs of 500 grams, 1kg and 5 kgs. Our packed pulses are sold in various stores in the cities of North India and also in North- East India.

Our Chana Dal are thoroughly cleaned and processed by adopting quality methods. Being 100% pure & fresh. Properly sealed package to preserve its original properties for a long duration of time. It is processed with latest technology & natural methods, without adding inorganic compounds. We ensure every grain of the Chana Dal is of high quality that confirm to the Industry Standards. To keep dal fresh we packed it in high grade packing. Our pulses are packed with the goodness of dietary fibre and vitamins, with no sugar and no cholesterol, our pulses are packed with heart-healthy nutrients. Our processed pulses quality according to Indian Food standard & we offer world class food grade packing.
Health Benefits

It is help to lower cholesterol & high in fiber. Our Dal having a great taste, it also a very low glycemic index, it's important in diabetes. Chana Dal are a helpful source of folate, zinc, protein and calcium. These are low in fat and most of it is polyunsaturated.
* Delicious taste and flavor
* Good for Sugar & diabetes patients
* High Nutrition Value
* Long Shelf life
* Contaminant free
* Uniform color
* It is low in saturated fat, cholesterol and sodium.
* Rich flavor.
* Good for health
* Less prone to dampness
* No added color

Wholesale Packaging - 30 Kg.

Retail Packs Available in 1/2 Kg., 1kg, 5kg.

In India our packed pulses available at Meerut, Kota, Ludhiana, Jalandhar, Ziarkpur, Jammu, Bhatinda & lucknow Best Price Shop.

In North East India our packaged pulses available at Guwahati, Jorhat, Deemapur, Tezpur, Golaghat, North Lakhimpur & Shivasagar area's.
Punjabi Chana Dal Recipes (2 Servings)
Ingredients (for pressure cooking)
Chana dal (Bengal gram) – ½ cup
Water – 1 ½ cups

Salt – to taste
Turmeric powder – ¼ tsp.
Ginger paste – ½ teaspoon
Garlic paste – ½ teaspoon
Oil – 2 teaspoons
Onion – ½ cup, chopped
Green chilies – 2, chopped finely
Tomatoes – 1 cup, chopped
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Mustard seeds – ½ teaspoons
Turmeric powder – a pinch
Garam masala – ½ teaspoon
For tadka (tempering) –
Curry leaves – 5-6
Cumin seeds – ½ teaspoon
Dry red chili – 1, broken into two pieces
1. Wash chana dal till water runs clear.

2. Soak it into water for 30 minutes.

3. Now discard the soaking water. Add dal & 1 ½ cups water into pressure cooker

4. Add turmeric powder and salt.

5. Cover it & heat on medium flame for 6-7 whistles.

6. Let the pressure down by itself and open the cover.

7. Heat the oil a pan on medium heat. Add ginger & Garlic paste and green chilies & cook them for 30 seconds.

8. Add chopped onions & let it get light brown.

9. Add chopped tomatoes and mix it & let it cook till tomatoes get soften. (approx for 2 min.)

10. Add turmeric powder, coriander powder, garam masala, red chili powder and salt.

11. Mix it for a minute & add cooked dal.

12. Add extra water if needed & let it boil.

13. Tadka: Heat the oil in a small pan on medium heat.

14. Once hot add mustard seeds and let them pop. Then add cumin seeds and sizzle it.

15. Add dried red chili & curry leaves and cook for 30 seconds.

16. Add tempering to the dal. Mix it and serve.

Shelf life – It can be refrigerated once cool completely in air tight container up to 4-5 days or even you can freeze it.

Serving suggestions – Serve it with rice. You can serve with any Indian flat bread like naan, paratha, roti.

- You can adjust the consistency of dal. If dal is too thick then add some water and let it boil for 2 minutes.
- If dal is too thin then let it boil for some more time till it thickens.

Chana dal and cabbage tikkis  
1 cup chana dal which has been soaked and drained
¼ cup besan
½ cup freshly chopped tender cabbage leaves
2 tbsps chopped fresh mint leaves
1 tbsp chopped green chilli
2 tbsps low fat curds
A pinch of turmeric powder
Salt to taste
1 tsp jeera powder
1 ½ tsp of cooking oil


  • Grind the soaked dal with the green chilli to a coarse paste
  • Add the other ingredients and mix well in a bowl
  • Heat a nonstick tava smeared with ½ a tsp of oil
  • Shape the mixture into flat and round tikkis and cook on the tava on a slow flame
  • Brown the tikkis on both sides and serve hot with mint chutney
This is a delicious and low fat recipe which can be served to weight watchers and to diabetics.
Chana dal can be used in the following recipes as well:
  • Soups
  • Khichdi
  • Halwa
  • Curry
  • Tarka dal
  • Chana dal vadas
  • Chana dal pancakes
  • Chana dal paranthas
Our Products (Dals)

Moong Dal (Whole / Split / Skinless),Toovar Dal (Toor Dal),Chana Dal (Whole Chana / Chana Dal / Besan),Urad Dal (Whole / Split / Skinless),
Malka Masur
,Kabuli Chana, Green Peas

Our other packaged pulses (1KG) are available with Paras Brand
Moth Whole, Rajma Chitra, Rajma Sharmilli, Lobiya, Yellow Peas, Rajma Red
4111, 1st Floor Naya Bazar, Delhi 110006 (India)
Tel: +91 11 2738 0769, 2738 0770 Fax: +91 11 4308 0500
Email: rbc@rbgroup.in
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