Chana Dal
Split Bengal Gram
Split, dehulled desi chickpeas used in cooking and as the base for besan (gram flour).
Pulses and Legumes
Toor Dal
Arhar · Split Pigeon Peas · Cajanus cajan
Toor dal, also called arhar dal, is made by dehulling and splitting pigeon peas. It is a staple pulse in South Asian households and is traded in both unpolished and polished forms.
| Variety / type | Confirmed per inquiry |
|---|---|
| Grade & size | Confirmed per inquiry |
| Packaging | Confirmed per inquiry |
| Country of origin | Confirmed per inquiry |
| Quantity & availability | Subject to supplier confirmation |
| Documentation | Discussed per transaction |
Specifications, packaging, origin, and availability can be discussed based on your requirements. Details are confirmed with the relevant supplier for each inquiry.
General information
Product characteristics
- Yellow split pulse made from dehulled pigeon peas
- Offered unpolished or polished, depending on buyer preference
- Grain size, colour and cleanliness are typical specifications
- Stored in dry conditions to maintain quality
Commercial use
Potential applications
- Retail packing and grocery distribution
- Wholesale pulse trade
- Restaurants and food service
- Ready-to-eat and instant food products
General product information. The information above describes the product in general terms. Supplier-specific details — including variety, grade, size, certifications, origin, packaging, shelf life, quantities and export capability — require confirmation for each inquiry.
Related pulses and legumes
View all pulses and legumes
Kabuli Chickpeas
Garbanzo Beans · Cicer arietinum
Large, cream-coloured chickpeas traded by calibre for retail, canning and hummus production.
Desi Chickpeas
Kala Chana · Bengal Gram
Smaller, darker chickpeas with a thicker seed coat, used whole, split into chana dal or milled into besan.