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Source
Not animal-derived
Allergen
No
Role in food
Chana dal is used as a source of protein and fiber in vegetarian dishes. …
What it is
Chana dal is made from chickpeas (garbanzo beans) that have been split and polished. It is a legume, a type of pulse, and a common ingredient in Indian cuisine. The dal is typically cooked until tender and often mashed or pureed.
Why it's used
Chana dal is used as a source of protein and fiber in vegetarian dishes. It can be ground into flour (besan or gram flour) for use in batters, flatbreads, and snacks. It is also used whole or split in various curries, dals, and side dishes.
Health notes
Chana dal is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a good source of plant-based protein, fiber, and various micronutrients. International bodies like JECFA have evaluated legumes, but specific evaluations for chana dal as a distinct ingredient are not widely publicized. As a whole food, it is considered nutritious.
Allergen info
Chana dal is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.