Chana dal is a type of split chickpea commonly used in Indian cuisine. It is made by splitting and husking brown chickpeas, which results in small, yellow lentils. Chana dal has a mild, nutty flavor and a firm, slightly grainy texture. It holds its shape well during cooking, making it ideal for soups, stews, and curries. In Indian cooking, it is often used in dishes like dal fry, chana dal curry, and various snacks. It can also be ground into flour, known as besan, which is used for making sweets and fritters. Chana dal is a rich source of plant-based protein and dietary fibre. It provides essential minerals such as iron, magnesium, and potassium. Its high protein content makes it an excellent choice for vegetarians and vegans. Chana dal is low in fat, easily digestible, and supports heart health. Although it cooks slower than moong dal, it develops a creamy texture when simmered. Versatile, nutritious, and flavorful, chana dal remains a staple in traditional Indian kitchens.