Chana Dal Peas are derived from the desi chickpea, a dark-colored a variety that is hulled and split, giving an appearance and taste that is reminiscent of corn. This healthy ancient ingredient is especially popular in India.

  • Sweet, nutty flavor
  • Purée and use in place of chickpeas in hummus
  • Stew with herbs and spices and serve as side dish
  • Cook with tomatoes and season with Indian panch phoron spices to make traditional dal


Carefully sort and rinse lentils thoroughly. Add 1 cup of lentils to 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, skimming any foam from water. Yields 2 cups cooked.


Chana Dal.