Chana Dal (12 x 2kg)

Chana dal is hulled, split chickpeas supplied in a bulk box for restaurants, takeaways, sweet shops, caterers and food manufacturers across the UK. Also sold as chana dhal, it is the firm, nutty dal that keeps its shape through long cooking and also grinds well into gram flour. In a commercial kitchen, one wholesale ingredient covers dals, snacks, fillings and sweets, which keeps your stock list short.

Key Features of Wholesale Chana Dal

• Bulk & Wholesale Supply: Supplied as a bulk pack for restaurants, takeaways, caterers and wholesalers that use dal every week. It also suits re-packers and retailers who portion into their own bags.
• Trade Pricing: Buying in bulk lowers your cost per portion. A wholesale supplier price keeps dal cost-effective on high-volume menus.
• Firm Texture: The golden-yellow split grains are denser than masoor or moong dal. They cook tender but distinct, and can be mashed lightly in the pan for a creamier finish.
• Sweet, Nutty Flavour: The taste is rounded and slightly sweet. It carries tarka, ginger, garlic, cumin and green chilli well.
• Several Uses From One Product: Boil it for dals, roast and grind it for flour, or soak and coarsely blend it for fritter batters. Soaking beforehand shortens cooking time and gives more even results.
• Storage & Handling for Bulk Packs: Keep in a cool, dry place in an airtight container, away from strong odours. Reseal after opening and rinse before cooking.

Popular Recipes Using Chana Dal

These are dishes and products that UK food businesses make with split chickpeas every day.

• Chana Dal Fry: boiled until tender, then finished with a hot ghee and spice tarka.
• Dal Tadka: cooked down with turmeric and topped with cumin, garlic and dried chilli.
• Chana Dal Curry: simmered in an onion and tomato masala as a curry house side dish.
• Lauki Chana Dal: cooked with bottle gourd, where the dal stays firm against the soft vegetable.
• Shami Kebab: boiled, ground and bound with spices before shallow frying.
• Chana Dal Vada: soaked, coarsely ground and deep fried into crisp savoury fritters.
• Puran Poli: cooked with jaggery and mashed into a sweet filling for flatbread.
• Chana Dal Halwa: slow cooked in ghee and sugar for a rich, grainy dessert.
• Chana Dal Ladoo: roasted, ground and rolled with ghee and sugar into mithai.
• Khaman Dhokla: soaked, blended and steamed into a light savoury snack cake.
• Spiced Dal Soup: blended smooth with onion and cumin for cafe lunch menus.

Who Uses Wholesale Chana Dal?

• Perfect for Restaurants: Cook it in large batches before service and loosen with hot water as it thickens. One pulse supports vegetarian mains, sides and set menus, so stock turns over quickly.
• Perfect for Takeaways: A dependable side that portions consistently into trays and containers. Buying in bulk means fewer reorders during busy weeks.
• Perfect for Sweet Shops: Roast and grind it in-house for flour and fillings. It is the base for several traditional sweets and savoury snacks on the counter.
• Perfect for Caterers: The firm grains hold up during hot holding at weddings and events. A catering pack keeps large-volume dal affordable and predictable.
• Perfect for Food Manufacturers: A single-ingredient pulse that suits ready meals, savoury snack mixes and flour milling lines. Consistent cooking behaviour helps batch repeatability.

Wholesalers, re-packers, chefs, cafes and caterers of all sizes across the UK can buy chana dal in bulk at trade price. Order your bulk box of chana dal today and keep your kitchen stocked.