Chana dal is also known as Bengal gram. This is the most popular legume in India. Chana dal was widely used by ancient people of the Mediterranean region including the Greeks and Romans. It was likely originated in Turkey or Afghanistan and later spread to other regions of the world. The beans have mild flavor and can be spiced to taste in a variety of ways. Without skin and split, chana is known as split chana dal. Chana dal is delicious, nutritious and can be easily digested.
The present day agriculture produce is full of Chemicals & Pesticides, adversely affecting the health of the consumers. Morarka Organic has introduced 100 % CERTIFIED Organic Deshi Chana cultivated in traditional Chana growing areas of Rajasthan & Maharashtra. It is not only free from chemicals and pesticides, but is also very tasty and good for health. Our motto is ‘eat healthy, stay healthy’. It is very good for diabetic people as it has incredibly low Glycemic Index (Glycemic index measures the effect of food on blood sugar level). Chana dal is often stewed with vegetables, especially bitter gourds and squashes. With its sweet and nutty flavor it is regarded as the most popular dal in India.

Culinary uses: - It is frequently used in Indian cooking as a thickener. Combined with white Basmati rice and Naan bread it provides the essential amino acids for complete protein. It is best to soak chana dal for at least 30 minutes and then boil them for approximately 40 minutes.

Organic Certification: Lacon Quality Certification Pvt. Ltd.
As per NOP (USDA), NPOP (Govt. of India).

S. No.	Quality Parameters	Targeted Standard Values at Morarka Organic
		Values	Remarks
1.	Defined & tested through physical verification
1.1	Color of the product	Characteristic	Normal known and accepted color
1.2	Size determined through Sieve Analysis : +5.0 mm	90%	90% grains are of +5.0mm size.
1.3	Extraneous matter as determined in percentage	0.1%	Foreign matter other than grain
1.4	Broken product as maximum in percentage	2.0%	Grains damage during processing and handling
1.5	Insect damaged & infested product in percentage	0.5%	Kernels that are partially or wholly bored by insects
1.6	Physical damaged & discolored in percentage	0.5%	Visibly affected by insects, diseases
2	Tested through chemical process verification
2.1	Moisture content in the product in percentage	10.0%	Maximum moisture level recommended for safe storage
2.2	Uric acid (mg/kg) as maximum	100 mg/kg	Indicates insect activity in flour
2.3	Aflatoxin (µg/kg) as maximum	30 µg/kg	Fit for human consumption (presence of mycotoxin)