Chana Dal


Chana Dal  is a crunchy and savory snack made by deep-frying chana dal after it’s been soaked and seasoned with various spices. The fried chana dal becomes crispy and is often mixed with other ingredients like peanuts, curry leaves, and spices. This mixture is commonly enjoyed as a tea-time snack.

  • 200GM
  • 500GM
  • 1KG
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Chana dal snacks are popular Indian snacks made from chana dal, which are split chickpeas (also known as Bengal gram lentils). Chana dal is a staple in Indian cooking and is used in a variety of dishes, including curries, soups, and snacks.

Chana Dal Namkeen is a popular Indian savory snack made from chana dal, which are split chickpeas. This crunchy and flavorful snack is commonly enjoyed with tea or as an appetizer.

Here’s a basic recipe for making Chana Dal Namkeen:


  • 1 cup chana dal (split chickpeas)
  • Oil for deep frying
  • Salt to taste
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • A pinch of asafoetida (hing)
  • Curry leaves (optional)
  • Chaat masala (optional)


  1. Preparation: Wash the chana dal thoroughly and soak it in water for about 2-3 hours. Drain the soaked dal and spread it on a clean cloth to remove excess moisture.
  2. Frying: Heat enough oil for deep frying in a pan. Make sure the oil is hot but not smoking. You can check the oil temperature by dropping a small piece of chana dal into the oil; if it sizzles and rises to the surface, the oil is ready.
  3. Frying Chana Dal: Fry the soaked and drained chana dal in batches. Fry them until they turn golden brown and become crispy. This can take around 7-10 minutes. Remove the fried chana dal using a slotted spoon and drain them on paper towels to remove excess oil.
  4. Seasoning: In a separate bowl, mix together salt, red chili powder, turmeric powder, cumin powder, and asafoetida.
  5. Tossing: In a large mixing bowl, combine the fried chana dal with the spice mixture. Toss the chana dal well, ensuring that the spices are evenly distributed.
  6. Optional Additions: If you like, you can add curry leaves to the seasoned chana dal for an extra aromatic flavor.
  7. Cooling: Let the Chana Dal Namkeen cool down completely before transferring it to an airtight container.
  8. Optional Finishing: Sprinkle some chaat masala over the namkeen for an additional tangy flavor, if desired.

Additional information

Weight N/A

200GM, 500GM, 1KG

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