Heera Chana Dal – Yellow Split Lentils | The Soul of South Asian Cooking
Ask any South Asian cook to name their most-used pulse and chana dal will be near the top of the list. Heera Chana Dal — made from husked and split Bengal gram (kala chana) — is one of those ingredients that quietly holds entire cuisines together. Its warm golden colour, naturally nutty flavour, and satisfying hearty texture make it equally at home in a simple weeknight dal and a showstopping festive dessert.
From the smoky, spice-laden streets of Delhi to the fragrant kitchens of Karachi, Colombo, and Birmingham, chana dal has fed generations. Now available at Curry Kart in 500g, 1kg, and 2kg — because once you start cooking with it, you'll always want more in the cupboard.
What Makes Chana Dal Different?
Unlike whole chickpeas, chana dal has been split and husked, which gives it a faster cooking time and a wonderfully earthy, slightly sweet depth of flavour that other lentils simply don’t have. It holds its shape beautifully rather than turning to mush, giving your dishes texture and body. And because it’s so dense and filling, a little goes a long way.
Key Features
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Rich, Nutty Flavour – Deeper and more complex than moong or masoor dal
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Firm, Hearty Texture – Holds shape in slow-cooked dishes without going mushy
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Excellent Source of Protein & Fibre – Nutritious, filling, and satisfying
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Low Glycaemic Index – Slow-releasing energy from complex carbohydrates
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Endlessly Versatile – Dal, curries, snacks, batters, and festive sweets
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No Artificial Additives or Preservatives – Pure, clean Heera quality
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Available in 500g, 1kg & 2kg – Stock up and save
What Can You Make with Chana Dal?
🍲 Chana Dal Tadka — The classic. Slow-cooked until perfectly tender, then finished with a sizzling tarka of ghee, cumin seeds, dried red chillies, garlic, and a pinch of asafoetida. Served with steamed basmati rice or warm rotis, this is the dish that defines comfort food across the subcontinent.
🍛 Dal Baati & Panchmel Dal — A cornerstone of Rajasthani cooking, chana dal blends beautifully with other lentils for the famous five-dal mix, served alongside baked wheat dumplings.
🧆 Pakoras & Fritters — Soak, grind, and season to make a thick batter for golden, crispy pakoras — the perfect rainy-day snack with a cup of masala chai.
🍝 Chana Dal Khichdi — Cooked together with rice, turmeric, and a gentle tarka, this is wholesome one-pot cooking at its very best.
🍮 Chana Dal Halwa — A labour of love and a festive favourite. Soaked dal slow-cooked in ghee with sugar, cardamom, and saffron until rich, fragrant, and irresistible.
🥗 Soups & Stews — Add body, protein, and nutrition to everyday soups, slow cooker stews, and broths.
How to Cook Chana Dal
Rinse well and soak in cold water for 1–2 hours (or overnight for the creamiest results). Drain, then simmer in fresh water at a ratio of 1:3 (dal to water) for 30–40 minutes until tender but still holding shape. Alternatively, pressure cook for 3–4 whistles. Always add salt and acidic ingredients (tomatoes, tamarind) after the dal has softened.
Available in 500g, 1kg, and 2kg. Store in a cool, dry, airtight container away from moisture. Suitable for vegetarians and vegans. May contain traces of other pulses and cereals.
