The Problem With Most Chana Dal You Buy
Commercial chana dal is machine-polished to look uniform and bright. That process strips the outer bran layer – which contains most of the fibre, iron, and B-vitamins. What you get is a starchy core that spikes blood sugar faster and digests slower. Worse, some brands use silicone oil or synthetic polishing agents that never fully wash off.
What Makes Woitpure Chana Dal Different
Our chana dal is sourced from certified organic farms in Rajasthan and Madhya Pradesh. Every batch is stone-ground (not machine-polished), which means the bran layer stays intact and you get the full nutritional package nature intended.
- 20g protein per 100g – one of the highest in the lentil family
- Low glycemic index (8-9) – slower digestion, stable blood sugar
- High fibre (10.9g per 100g) – gut health, sustained satiety
- Zero castor oil or polishing agents – tested before every batch ships
- No synthetic pesticides – third-party certified organic
Product Specifications
| Weight | 200g (7 oz) |
| Origin | Organic farms, Rajasthan and MP |
| Processing | Stone-ground, unpolished |
| Packaging | Resealable zip pouch, food-grade |
| Shelf Life | 12 months from packaging date |
| Storage | Cool, dry place – avoid moisture |
How to Use
Classic Chana Dal Tadka: Soak 100g for 30 mins, pressure cook 3 whistles, temper with ghee, jeera, and dried red chilli. Serves 2-3.
High-Protein Breakfast Bowl: Cook chana dal soft, top with chopped onion, green chilli, coriander, and lime. 30g protein meal, no supplements needed.
Dal Cheela (Pancakes): Grind soaked chana dal into batter with ginger and green chilli. Pan-fry into protein-rich cheelas – no maida required.
Who Should Buy This
Anyone tracking protein intake, managing blood sugar, or wanting a dal that tastes the way it is supposed to – earthy, firm, and full of flavour. Especially good for diabetics, athletes, and people moving away from processed foods.
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