Split Chickpea Lentils (Daal Chana) - 500g
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
Arabian Farms Split Chickpea Lentils (Daal Chana), 500 g offer nutty, firm-textured chana daal in a smaller pack. This size suits trial purchases, smaller households and occasional daal, daal gosht, mixed-daal, snack or dessert recipes.
What this 500 g pack offers
- Non-hybrid split chickpea lentils selected for Pakistani cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Convenient quantity for smaller-batch meals
- Batch-coded for accountable handling
How to cook daal chana
- Inspect and rinse thoroughly.
- Soak for 1–2 hours when convenient.
- Drain, add fresh water and cook until tender but not grainy.
- Finish with onion, tomato, garlic, ginger and spices according to your recipe.
A pressure cooker can shorten cooking. Water quality, soaking and batch age affect timing; acidic ingredients may be added after softening begins if the daal remains firm.
Best uses
- Chana daal with roti or rice
- Daal gosht
- Mixed daal
- Shami kebab mixtures and savoury fillings
- Traditional desserts that specify chana daal
Daal chana vs kabuli chana
Daal chana is split Bengal gram and cooks into a firm-textured daal. Kabuli chana is a larger whole white chickpea that needs longer soaking and cooking.
Nutrition in context
Chana daal naturally provides plant protein, dietary fibre and carbohydrates. Preparation and serving context matter more than unsupported heart-health, digestion or energy promises.
Storage
Keep sealed in a cool, dry place away from moisture and sunlight. Use a clean, dry scoop and inspect before rinsing.
Frequently asked questions
Should chana daal be soaked?
It can cook without soaking, but a 1–2 hour soak generally shortens cooking and promotes even tenderness.
Why is it still firm?
Older pulses, hard water, limited soaking or acidic ingredients added early can delay softening.
Is this different from the 1 kg listing?
It is the smaller pack option. Choose according to household use and storage needs.
For regular use, see Daal Chana, 1 kg.
