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Haldiram's

Chana Dal

Name: Chana Dal
Brand: Haldiram's

Use in moderation Not on SafeShelf

NOVA 4high fibersource of proteinzero added sugarultra-processedcontains palm oilhigh sodiumgluten-freediabetic-safenut-freepregnancy-safelactose-freeenjoy in moderation

Serving

35 g

Pack

200 g

Ingredients

Barcode

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01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 4 ingredients shown

Caution4 of 16 ingredients

Vegetable Oil (Cotton Seed, Corn and Palmolein)Caution

SaltCaution

Red Chilli PowderCaution

Malto dextrin PowderCaution

Cleared 12▾

Chickpeas PulseCleared

Lemon PowderCleared

Mango PowderCleared

Onion PowderCleared

Ginger PowderCleared

Garlic PowderCleared

Clove PowderCleared

Coriander PowderCleared

Mint Leaves PowderCleared

Black Pepper PowderCleared

Acidity Regulator [Citric Acid Powder (E 330)]Cleared

Anticaking Agent [Silicon dioxide (E551)]Cleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

3/4

claims fully supported

“High in Fibre”true

Nutrition data shows 5g dietary fibre per 35g serving, equating to approximately 14.3g per 100g. FSSAI requires ≥6g per 100g for a 'high fibre' claim; this product exceeds that threshold significantly.

“Source of Protein”true

Protein is 6.9g per 35g serving (19.7g per 100g per rawLabelData), providing approximately 16.9% of energy from protein per serving. FSSAI 'source of protein' requires ≥10% energy from protein, which is met.

“Indian Savoury Snack”true

The product is categorised as Namkeen / Fried Lentil Snacks, manufactured in Noida, India, with a traditional Indian spice profile. This is an accurate product descriptor.

“New Pack Great Taste”unverified

This is a subjective marketing and packaging claim. No data in any of the four sources (nutrition, ingredients, extra information, or claims) can objectively verify taste quality or confirm packaging newness.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Good source of dietary fibre: 5g per 35g serving
Decent plant protein: 6.9g per 35g serving
Zero trans fat declared
Zero added sugar; naturally low in sugars (1g per serving)
FSSAI licensed and vegetarian certified
Flavoured entirely with natural and nature-identical spices

Working against

Ultra-processed (NOVA 4): contains maltodextrin, E330, E551
Contains palmolein — a saturated palm-derived oil
Moderately high sodium: 200mg per serving, ~572mg per 100g
Fried product: 7g total fat per 35g serving
Maltodextrin carries a very high glycaemic index (85–136), concerning for blood sugar management
Cottonseed and corn oils in frying blend offer an unfavourable omega-6 fatty acid profile

Who should approach with care

Hypertension — Salt contributes 200mg sodium per serving; excess sodium continuously raises blood pressure, directly worsening hypertension and increasing stroke risk as confirmed by WHO and EFSA NDA Panel assessments.

Kidney Disease — High sodium impairs fluid and pressure regulation in impaired kidneys; chickpeas add significant potassium and phosphorus load; amchur and citric acid alter urinary mineral handling — all requiring medical guidance before consumption.

Heart Disease — High sodium promotes fluid retention and raises cardiac workload; the palmolein and refined vegetable oil frying base and potential anticoagulant interactions of garlic and ginger powder at repeated intake add further cardiovascular concern.

Infants — Mint powder contains menthol which must not be inhaled by infants; chilli powder capsaicin is wholly inappropriate for infants due to intense GI mucosal irritation; whole/fried chickpeas also pose a choking hazard.

Children — High capsaicin from red chilli can cause significant GI discomfort in young children; sodium exceeds age-adjusted WHO limits; maltodextrin promotes glycaemic fluctuations linked to childhood metabolic risk.

Pregnancy — Elevated sodium may worsen gestational hypertension risk; refined vegetable oils carry GE/3-MCPD process contaminants flagged by EFSA as a concern for high consumers; multiple spices (ginger, garlic, clove) should be limited beyond culinary quantities.

Diabetes — Maltodextrin carries a glycaemic index of 85–136, higher than table sugar, causing rapid postprandial blood glucose spikes that are difficult for people with type 1 or type 2 diabetes to manage safely.

Ibs — This product combines multiple high-FODMAP ingredients — chickpeas, onion powder, garlic powder — alongside maltodextrin and citric acid, all of which are individually flagged to exacerbate IBS symptoms such as bloating, cramping, and altered bowel habits.

Ibd — Red chilli, onion and garlic powders can trigger mucosal inflammation flares; maltodextrin may promote adherent-invasive E. coli colonisation; manufactured citric acid may elicit inflammatory cascades in susceptible individuals with Crohn's disease or ulcerative colitis.

Liver Disease — Red chilli's capsaicin generates reactive species via hepatic CYP2E1 in high-dose scenarios; eugenol from clove powder can cause hepatotoxicity at elevated doses; refined vegetable oils may contribute to hepatic inflammation in pre-existing liver conditions.

Elderly — Age-related decline in renal sodium excretion capacity makes the elderly disproportionately susceptible to hypertension and cardiovascular harm from the 200mg sodium per serving present in this product.

Gluten Intolerance — Maltodextrin source (corn, wheat, or tapioca) is not declared; if wheat-derived, residual gluten proteins may be present, and individuals with coeliac disease should verify the botanical source before consumption per FALCPA disclosure requirements.

Gout — Chickpeas contain moderate purines; individuals with gout may need to moderate legume intake as part of overall purine management, particularly if consuming multiple servings.

Migraine — Both lemon powder (citrus phenolics and biogenic amines) and red chilli powder (capsaicin) are widely recognised dietary triggers for migraines in susceptible individuals.

Lactation — Ginger powder and mint leaves powder at doses beyond culinary amounts have limited safety data in nursing mothers and infants; clinician consultation is recommended if this snack is consumed frequently during lactation.

The full analysis

Haldiram's Chana Dal appeals to Indian consumers seeking a crunchy, spiced legume snack with a familiar flavour profile. While it genuinely delivers on fibre (5g per 35g serving) and moderate plant protein (6.9g per serving), the product is ultra-processed by NOVA criteria due to the presence of maltodextrin, citric acid (E330), and silicon dioxide (E551) — additives not found in a home kitchen. The frying base includes palmolein, and sodium clocks in at 200mg per serving (571mg per 100g), making it a concern for those managing blood pressure or kidney health. The most useful thing a curious consumer should know: this is a tasty legume snack with real nutritional credentials, but the industrial additives and frying process elevate it to NOVA 4 status, so it is best treated as an occasional indulgence rather than a daily health food.

FSSAI licence

10013051000541

Manufacturer

Haldiram Snacks Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched