Flours

Split Bengal Gram Flour

Split from whole black chickpeas and stripped of their outer skin, chana dal reveals a bright golden heart that is as beautiful as it is nourishing.

Cook it slow with turmeric, cumin, and a finishing tarka of ghee and dried red chilies for a dal that fills your home with spiritual aroma.

It is one of the oldest cultivated legumes in South Asian history carried through generations as a kitchen essential that never loses its place at the table.