Split Chickpea Lentils (Daal Chana)
Delivery across Pakistan
Same-day or swift local delivery is available in Islamabad/Rawalpindi, Lahore, Sadiqabad and Bahawalpur, subject to stock and outlet coverage. Other Pakistan destinations usually arrive within 3–5 days.
Free shipping with advance payment
Free shipping on orders of PKR 3,000 or more with advance payment by bank transfer. Share your payment screenshot with WhatsApp support for confirmation. This offer does not apply to cash-on-delivery orders.
7-day returns
Return within 7 days of purchase. Opened oil bottles are accepted when less than 10% has been used. Approved returns have no courier charge; customers in a branch city are encouraged to return to the nearest outlet.
Leakage or transit damage
Contact us for replacement or compensation after basic order and damage verification.
Product Details
Split Chickpea Lentils (Daal Chana) are split Bengal gram with a nutty flavour and a firm texture that softens while retaining body. They are a familiar choice for Pakistani chana daal, mixed daal, curries, savoury snacks and selected desserts.
Why choose Arabian Farms Daal Chana?
- Non-hybrid split chickpea lentils selected for Pakistani cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Firm-textured daal suited to slow simmering and pressure cooking
- Batch-coded for accountable handling
How to cook chana daal
- Inspect and rinse thoroughly.
- Soak for 1–2 hours when possible to shorten cooking time.
- Drain, add fresh water and cook until tender but not grainy.
- Add tomato, onion, garlic, ginger and spices according to your recipe, then finish with tarka.
A pressure cooker can reduce cooking time. Water quality, soaking and the age of the pulse affect how quickly it softens.
Best Pakistani uses
- Chana daal with roti or rice
- Daal gosht
- Mixed daal
- Shami kebab mixtures and savoury fillings
- Traditional desserts where chana daal is specified
Daal chana vs white chickpeas
Daal chana is split Bengal gram and cooks into a daal while retaining some structure. White chickpeas are whole kabuli chana, need longer soaking and cooking, and have a larger, rounder shape.
Nutrition in context
Chana daal naturally contains plant protein, dietary fibre and carbohydrates. Preparation and serving context matter more than broad promises about energy, digestion or heart health.
Storage
Store tightly sealed in a cool, dry place away from humidity and direct sunlight. Always use a clean, dry scoop.
Frequently asked questions
Should chana daal be soaked?
It can cook without soaking, but a 1–2 hour soak generally shortens cooking time and promotes even tenderness.
Why is my chana daal still hard?
Older pulses, hard water, limited soaking or acidic ingredients added early can delay softening.
Is chana daal the same as kabuli chana?
No. Chana daal is split Bengal gram; kabuli chana is the whole white chickpea.
For whole chickpeas, see White Chickpeas (Kabuli Chana).
