Classical Ayurvedic Profile & Preparation
Chana dal (split bengal gram) is a traditional Ayurvedic legume valued for its sweet, astringent taste and cooling potency.
Traditional Preparation (Samskara)
Soak 2+ hours; lighter than whole chickpea but still needs hing, ginger and fat in the tempering.
Classical Provenance: Bhavaprakasha Nighantu, Dhanya varga.
Synergistic Combinations (Samyoga)
- dal with bottle gourd (chana-lauki)
- roasted as snack with spices
- in kheer-style sweets (puran poli)
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: vata excess
- Contraindication: gas-prone digestion (unsoaked)
Verified USDA Nutrition Facts for Chana dal (split bengal gram)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup dry (50g):
| Nutrient | Per 100g | Per Serving (1/4 cup dry) |
|---|---|---|
| Energy (Calories) | 372 kcal | 186 kcal |
| Protein | 21.6 g | 10.8 g |
| Total Carbohydrates | 57.4 g | 28.7 g |
| Dietary Fiber | 8.3 g | 4.2 g |
| Total Fat | 5.6 g | 2.8 g |
| Calcium | 56.0 mg | 28.0 mg |
| Iron | 5.30 mg | 2.65 mg |
| Magnesium | 139.0 mg | 69.5 mg |
| Phosphorus | 331.0 mg | 165.5 mg |
| Potassium | 720 mg | 360 mg |
| Zinc | 2.80 mg | 1.40 mg |
