Bengal Gram (Cicer arietinum – desi variety), commonly known as Chana Dal, is one of the most widely consumed pulses in India and many parts of the world. It is made by removing the outer layer of black chickpeas (Kala Chana) and splitting the kernel, resulting in bright yellow, small, and lens-shaped lentils.

Bengal Gram is a powerhouse of plant-based protein, dietary fiber, iron, folate, and essential minerals, making it a vital part of vegetarian and vegan diets. With its nutty flavor and quick-cooking properties, it is a staple in curries, soups, stews, fritters (pakoras), sweets, and flour (besan).

Beyond culinary use, Bengal Gram is also important in flour milling, food processing industries, and animal feed, contributing to both nutrition and agriculture.