Chana dal is the split and skinned interior of small brown desi chickpeas, often referred to in English as “split chickpeas” or “Bengal gram dal.” It’s a staple dry legume used widely in South Asian cooking.

• Appearance: Small, bright yellow halves that keep their shape when cooked.
• Taste: Mildly nutty and earthy, with a clean, comforting flavor.
• Uses: Ideal for hearty dals, soups, stews, and fritters.

On Walmart.com, you’ll find it offered as a dry pantry item in various pack sizes. Product labels may say “chana dal,” “Bengal gram,” or “split chickpeas,” which all point to the same ingredient.

They’re related but not the same. Chana dal is made by splitting and removing the skin of smaller brown desi chickpeas (Bengal gram), while the whole chickpeas you often see are the larger kabuli type.

• Texture: Chana dal typically stays pleasantly firm or creamy in distinct pieces; whole chickpeas remain round and meaty.
• Cooking time: Chana dal generally cooks faster than whole chickpeas.
• Common uses: Chana dal works well in dals, soups, and fritters; whole chickpeas shine in salads, stews, and spreads.

You can substitute one for the other in a pinch, but expect to adjust cook times and the final texture to suit your recipe.

When you’re out of chana dal, a few pantry legumes can step in, though each brings its own texture and timing.

• Split yellow peas: Close in size and color; may need a bit more time.
• Toor dal (split pigeon peas): Similar in use; tends to soften more.
• Moong dal (split mung beans): Smaller, quicker-cooking, and milder.
• Red lentils: Cook very fast and break down, great for purees.

Try a 1:1 swap by volume and adjust water and cook time to reach your preferred tenderness. For salads or fritters where a firmer bite helps, split yellow peas are often the closest match.

Prepping is simple, and soaking is optional depending on your schedule.

1. Rinse well: Wash until the water runs clear to remove surface starch.
2. Optional soak: 30–60 minutes in cool water can shorten cook time and promote even texture; drain before cooking.
3. Stovetop tip: Simmer in fresh water (about 3:1 water to dal by volume) until tender. Unsoaked may take roughly 30–45 minutes; soaked can be quicker.
4. Pressure cooker tip: Unsoaked often cooks in about 8–12 minutes at pressure, plus natural release.

Salt, acidity, and hard water can affect timing. If you prefer a softer finish, add acidic ingredients after the dal is mostly tender.

Chana dal is versatile and works in everything from cozy mains to snacks.

• Everyday dal: Simmer with aromatics and spices, then add a warm spice tempering on top.
• Soups and stews: Stir into vegetable soups for extra body and a nutty bite.
• One-pot meals: Cook with rice and gentle spices for a comforting, porridge-like bowl.
• Fritters/patties: Soak, pulse to a coarse mix, add herbs and onions, and pan-fry.
• Salads and bowls: Cook just until tender, then toss with fresh veggies and a bright dressing.

Explore the International Food section on Walmart.com for complementary spices, rice, and other pantry staples, and use pack-size filters to stock up based on your household’s needs.