Carefully milled from premium organic chickpeas, our Chana Dal (also known as split desi chickpeas or split gram) is a pantry essential for lovers of nourishing plant-based meals. Processed by Kialla Pure Foods in Queensland from certified organic Australian-grown chickpeas, this dal cooks quickly, holds its shape beautifully, and offers a hearty nutty flavour ideal for everything from traditional dals to modern wholefood cooking.
About the Mill
Kialla Pure Foods has been a leader in organic grain milling since 1988, operating from the rich agricultural region of the Darling Downs in Queensland. With a strong commitment to sustainable farming and chemical-free processing, they support local Australian farmers while producing flours, grains, pulses and cereals of outstanding quality. Their entire facility is certified organic and dedicated to non-GMO, wholesome foods made with integrity.
What is Chana Dal?
Chana Dal is made by dehusking and splitting small desi chickpeas. The result is a flat, yellow pulse with a mild earthy flavour and a creamy yet firm texture when cooked. Because the tough outer hull is removed, it cooks faster than whole desi chickpeas while retaining high levels of fibre, protein and key micronutrients like folate, iron, and magnesium.
It is a staple in Indian cuisine but equally beloved in vegetarian, wholefood and Ayurvedic diets for its easy digestibility and versatility.
Culinary Uses
Chana Dal is a true staple in wholefood kitchens. Use it to make:
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Traditional Indian dals, stews and soups
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Savoury fritters (pakoras) or spiced patties
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Thickening agent for soups and sauces
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High-protein addition to grain bowls or pilafs
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Ground into a homemade chickpea flour (besan)
To cook: Rinse thoroughly. Simmer in water (1:3 ratio) for 30–40 minutes until soft but not mushy. Salt once cooked.
Why We Love It
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Certified organic and grown in Australia
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Packed with plant-based protein and fibre
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Quick-cooking and versatile in the kitchen
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Processed locally by Kialla Pure Foods
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Naturally gluten-free and non-GMO
FAQs
What’s the difference between Chana Dal and yellow split peas?
Chana Dal is split desi chickpeas, while yellow split peas are from field peas. Chana Dal has a nuttier flavour and a firmer bite, making it better for curries and dals where texture matters.
Is Chana Dal suitable for people with gluten sensitivity?
Yes, Chana Dal is naturally gluten-free. It’s processed in a certified organic facility with glutinous products. While every care is made to reduce cross-contamination, it may not be safe for those with severe coeliac disease.
Can I use Chana Dal in place of whole chickpeas?
Not always. Chana Dal holds its shape and doesn’t get as creamy or soft as whole chickpeas. It’s great in soups and curries but not suitable for recipes like hummus.
How should I store legumes for maximum freshness?
Keep it in an airtight container in a cool, dry pantry. If storing long-term, consider refrigeration to extend shelf life and prevent pantry pests.
Product repacked by Sovereign Foods in compostable bags.
Our Bags are made from brown recycled paper and have a 100% natural corn-based compostable biofilm. All you need to do is pop off the label before you put it in your compost (We are looking for a cost-effective compostable solution to our labels). These bags are a good short term but are not completely airtight. When you get your goodies home, be sure to pop your products into a jar and store them in a cool, dry place out of sunlight. You can reuse these bags around the house as a short-term solution to keep things dry and reduce air contact.
Weight:
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Product packed in a facility using equipment Shared with products that contain Nuts, Soy and Gluten and Grown and processed on a farm that also grows glutinous grain
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