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Bengal Gram (Chana Dal)

Bengal gram, also called chana dal, is a split pulse commonly cooked in soups, curries, and stews.

Bengal Gram (Chana Dal) — illustrative ingredient image

About Bengal Gram (Chana Dal)

Bengal gram, in the chana dal form, is split and usually hulled dried chickpea of the small, angular type commonly used in South Asian cooking. It is simmered in dals, soups, curries, and stews, and may also be ground into batters or flour.

The uncooked pieces are hard and dry, typically yellow or golden, with a mildly nutty, earthy flavour. Soaking and cooking make them tender, while the pulse can retain a distinct, soft texture in finished dishes.

Chana dal is sold dry, split, and hulled. Soaking, simmering, grinding, and the amount of retained liquid alter its texture, concentration, and edible form; this identity does not refer to whole chickpeas or gram flour.

Ingredient type
whole food

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Where bengal gram (chana dal) appears

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for bengal gram (chana dal)

Names and romanised forms to recognise on menus and labels.

English

Bengal Gram (Chana Dal)

English

chana dal

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Bengal Gram (Chana Dal) nutrition & diet

Bengal Gram (Chana Dal) nutritional value

Reference: Bengal gram, whole, dried, raw

Per 100 g of the edible portion of the stated reference food.

Calories
350kcal
Protein
20.4g
Carbs
44.8g
Fat
6.0g

Per 100 g edible portion. Shaheen et al., Food Composition Table for Bangladesh, University of Dhaka (2013), FAO repository. The energy cell reports (kcal) followed by kJ; these figures use kcal. Carbohydrate is available carbohydrate by difference. This reference describes the named food form, not every cultivar, brand or recipe.

Portions & preparation

Reference dry split Bengal gram or the cooked, drained pulse, since soaking, boiling, pressure-cooking, and retained liquid produce different forms. Record whether the dal is plain or prepared with oil, salt, spices, vegetables, coconut, dairy, or other ingredients. Portion context is useful when served in a mixed meal.

Compare the right form: Reference split, hulled Bengal gram identified as chana dal, specifying dry or cooked-and-drained form and any retained cooking liquid or preparation additions.

Diet considerations

Bengal gram is a plant-derived pulse. Plain chana dal fits plant-based patterns, while ghee, butter, cream, yogurt, meat stock, or meat additions change compatibility. As a pulse and common curry ingredient, portion size and accompanying rice, bread, or other cereal foods affect carbohydrate patterns.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Food Composition Table for Bangladesh (2013) — 02_0002 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .