Real chana. Nothing added, nothing stripped away.

Desi chana is one of India's oldest and most trusted pulses — smaller, darker and denser than its imported cousin, with a deep, earthy, nutty flavour that holds up to slow cooking. Orgild brings you this staple exactly as it should be: grown organically, cleaned naturally, and packed without a single preservative, artificial colour or flavouring chemical.

Most chana on the shelf today is polished to look uniform and treated to survive long supply chains. Ours isn't. What you open is what the farm produced — which is why the grains vary slightly in size and shade, and why they smell like chana should.

Why our customers keep reordering

• Certified organic, not just labelled organic. Carried out under SGS Organic (NPOP/NAB/009), certified by IMO Control, and bearing the India Organic mark.
• Zero hazardous chemicals. No synthetic pesticides or chemical fertilisers used in cultivation.
• No antibiotics or growth-promoting drugs anywhere in the supply chain.
• Non-GMO. Produced without genetically modified organisms.
• Unpolished and unadulterated. No water polish, no oil polish, no artificial gloss.
• 100% vegetarian (green dot certified) and naturally gluten-free.
• Quality systems you can check. FSSAI Lic. No. 20725038003114 | ISO 9001:2008, ISO 14001:2004, ISO 22000:2005.
• Eco-conscious sourcing that reduces dependency on non-renewable resources.

How to use it

Desi chana is the backbone of dozens of Indian dishes. A few of our customers' favourites:

• Kala Chana Chhole — soaked overnight, pressure cooked with onion-tomato masala
• Sundal — boiled chana tempered with mustard seeds, curry leaves and fresh coconut
• Sprouted Chana Salad — soaked 8 hrs, sprouted 12–24 hrs, tossed with lemon, onion and chaat masala
• Chana Chaat — a high-protein evening snack that beats anything fried
• Amritsari Chole & Punjabi Kala Chana — slow-simmered with tea leaves for that classic dark colour
• Homemade Besan — grind it fresh for chilla, kadhi and pakoras
• Roasted Chana — dry roasted for a crunchy, guilt-free munch

Cooking instructions

1. Rinse 2–3 times under running water until the water runs clear.
2. Soak for 8–10 hours or overnight in ample water. Being unpolished, desi chana absorbs water slowly — don't shorten this step.
3. Drain and rinse once more.
4. Pressure cook with fresh water and a pinch of salt for 5–6 whistles, or roughly 25–30 minutes on a slow flame after the first whistle.
5. Add a small pinch of baking soda only if you prefer a softer bite. Not needed for most recipes.

Tip: save the soaking-and-cooking water (aquafaba) — it works beautifully as an egg substitute in vegan baking.

Storage

Store in a cool, dry place away from direct sunlight. Transfer to an airtight container after opening. Since no chemical preservatives or fumigants are used, we recommend adding a few dried neem leaves or a bay leaf to the container and consuming within the best-before period.

Product Specifications

Nutrition Facts (per 100 g)

As declared on pack

* Approx. Percent daily values are based on a 2000 calorie diet. Daily values not established.

Frequently Asked Questions

How is desi chana different from kabuli chana? Desi chana is smaller, darker and has a thicker seed coat, giving it a firmer bite and a deeper, nuttier flavour. Kabuli chana is the larger, pale variety used for hummus and salads.

Why do the grains look uneven? Because they haven't been polished or sorted for cosmetic uniformity. Natural variation in size and shade is a sign the chana is untreated.

Does it need longer soaking than regular chana? Yes. Unpolished desi chana has an intact seed coat, so give it a full 8–10 hours. It rewards you with better texture and easier digestion.

Is it genuinely certified organic? Yes — the pack carries the India Organic mark along with SGS Organic (NPOP/NAB/009) and IMO Control certification.

Any insects or fine dust in the pack? Since we don't fumigate with chemicals, occasional natural residue is possible. Rinsing 2–3 times before soaking takes care of it.