Boiled split Kabuli chickpeas (chana dal) cook faster than whole chickpeas and have a slightly softer, more starchy texture. They provide plant protein, fibre, folate, manganese, and iron and are widely used in South Asian dal preparations and soups.
No soaking needed for split chickpeas; simmer in 3 parts water for 25-35 minutes until soft. Season with a tarka (tempered spices in hot oil) poured over just before serving.
Where Beans, chick peas, Kabuli, split, dried, boiled in unsalted water Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 270 mg | 14% | |
| Phosphorus | 80.0 mg | 11% | |
| Folate | 54.0 µg | 27% | |
| Magnesium | 31.0 mg | 8% | |
| Calcium | 12.0 mg | 2% | |
| Chloride | 7.00 mg | 1% | |
| Vitamin A (RE) | 3.00 µg | 0% | |
| Iron | 2.10 mg | 15% | |
| Niacin equivalents (NE) | 1.80 mg | 11% | |
| Zinc | 1.20 mg | 12% | |
| Vitamin E (alpha-TE) | 1.07 mg | 9% | |
| Selenium | 1.00 µg | 2% | |
| Manganese | 0.700 mg | 35% | |
| Niacin (B3) | 0.700 mg | 4% | |
| Pantothenic Acid (B5) | 0.290 mg | 5% | |
| Copper | 0.280 mg | 28% | |
| Vitamin B6 | 0.140 mg | 10% | |
| Thiamin (B1) | 0.100 mg | 9% | |
| Riboflavin (B2) | 0.070 mg | 5% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Polyunsaturated fat (PUFA) | 1.00 g | — | |
| Monounsaturated fat | 0.400 g | — | |
| Sucrose | 0.900 g | — | |
| Fructose | 0.100 g | — | |
| Maltose | 0.000 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 20.0 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →