daal chana 500g or 1Kg

Authentic Hukamchand Chana Dal (Split Bengal Gram) in Thailand

Hukamchand Chana Dal (split Bengal gram) is produced by mechanically removing the outer dark husk of premium kala chana (black chickpeas) and splitting the golden interior kernel. Renowned as one of the most beloved legumes in South Asian culinary heritage, chana dal is larger than split yellow pigeon peas (toor dal) and features a naturally sweet, earthy profile that holds its distinctive split shape without disintegrating into mush during cooking.

Sourced directly from leading agricultural harvests and hygienically packaged under the trusted Hukamchand brand (ฮุกกำจันทร์), this chana dal undergoes rigorous optical sorting to remove foreign matter, ensuring clean, uniform lentils ready for your family’s favorite recipes.

Nutritional Attributes & Health Highlights (Per 100g Serving)

• 22g Dietary Protein: Excellent vegan and vegetarian protein source that supports sustained daily energy and muscle recovery.
• 18g Dietary Fiber: Packed with complex soluble fiber that assists digestive regularity and supports healthy cardiovascular function.
• Lowest Glycemic Index Among Dals (GI ~8): Digests slowly, preventing rapid blood glucose spikes and providing long-lasting metabolic energy.
• Folate & Essential Minerals: Naturally rich in Folate (Vitamin B9), Magnesium, Zinc, and Potassium.

Traditional Culinary Uses & Cooking Guide

Chana dal’s hearty consistency makes it extraordinarily versatile across curries, side dishes, savory snacks, and aromatic meat pairings:

1. Soaking Preparation: Rinse 1 cup of chana dal thoroughly. Soak in clean water for 30 to 60 minutes before cooking to ensure uniform heat penetration and reduce boiling time.
2. Pressure Cooking: Add soaked dal with 3 cups water, turmeric, and sea salt. Cook on medium heat for 3 to 4 whistles (about 12 minutes). The dal should be tender to the bite while maintaining individual grain shape.
3. Open Pot Simmering: Simmer in a covered saucepan with 3.5 cups water for 30 to 35 minutes, skimming any foam from the surface.
4. Signature Recipe Applications:
   • Dhabha-Style Chana Dal Fry: Simmered with onions, ripe tomatoes, cumin seeds, garlic, and freshly chopped cilantro.
   • Dal Gosht: Slow-cooked alongside tender halal mutton or beef for a rich, deeply comforting stew.
   • Chana Dal Vada / Snack Roasts: Coarsely ground with green chilies, onions, and curry leaves for crispy fried lentil fritters.
   • Homemade Besan: Finely stone-ground into pure gram flour for sweets and pakora batters.

Thailand Climate Storage & Quality Preservation

Because split lentils have exposed interior cotyledons, they are naturally susceptible to absorbing ambient moisture in tropical Thailand. For optimal shelf stability:

• Transfer dal immediately after opening into an airtight glass jar or heavy-duty food canister with a silicone seal.
• Keep stored in a cool cabinet away from cooking heat, steam, and direct sunlight.
• Consume within 6 months of packaging date for peak sweetness and cooking tenderness.

Technical Specifications Matrix