Channa dal, also known as split Bengal gram, is a type of lentil made by splitting and removing the outer skin of black chickpeas (kala chana). It is widely used in Indian, Pakistani, Bangladeshi, and Sri Lankan cuisines. Pale yellow in color, channa dal has a slightly sweet and nutty flavor with a firm texture that holds up well in both dry and gravy-based dishes.

Rich in protein, fiber, and essential nutrients such as iron, calcium, and B vitamins, channa dal is a staple in vegetarian and vegan diets. It is commonly used in dishes like dal fry, dal tadka, vadas, curries, chutneys, and even sweets like chana dal halwa. When roasted or ground, it can also be used to make besan (gram flour), which is essential in Indian cooking.

Channa dal needs to be soaked before cooking to reduce cooking time and improve digestibility. It is valued not just for its taste and nutrition, but also for its versatility in both savory and sweet recipes.