Channa Dal is obtained by splitting Channa (Bengal gram or Desi Channa as known in India)and husk removed.Another variety is know as Kabuli Channa which is larger in size and lighter in color.
You can buy Channa Dal as well as Channa (in seed form) from Indian grocery stores.Channa Dal is used for soup preparations.Chana are cooked by boiling after soaking in water ( most of the time soaked over night).

lentils.... I just grew my first this year... had a nice crop. There's not too much info on the web about them. They are a mediterranean type plant, liking it cool and dry. But they seemed to tolerate my 111º heat that we had, but I am not sure how much the heat contributed to the fact that the crop was finished early. I found that you kind of harvest them like wheat... wait till they dry, then pick the pods and sort of crush them, I used an African winnowing basket to clean out the chaff.
I have no idea about Chana dal. :o) Just gotta try it and see what you can do.

Soak the Channa seeds in water over night and sow them in good soil.It is cool weather crop but can withstand warmer temperatures for short periods of time.Plant in rows at about 6" apart and rows about 2 feet apart.

If you happen to visit Indian grocery store look for roasted Channa and Channa Dal.Available with and without spices.Good for munching.

Here is a very interesting reference about chana dal. Please post if you learn more about growing them!

LOL -- that Link is where I first heard about Chana dal --
I found out I have 'severe reactive hypoglycemia' ....so am having to completely change my diet.

I'm going into Portland next week and will do my best to find an Indian store!

There are two types sold in stores. Get the whole chickpea variety  not the split chickpea variety. The split ones can sprout, but can desiccate. Seeds need some sort of enzymatic treatment.

Here's a list and a discussion.

thanks!

I have managed to grow a few chana plants from the seed chana we use for cooking. They seem to like sunny well draining soil and lots of feeds. Chana grow in pods which you can roast whole and eat.. mm.. delicious! But, to make daal is a little tricky if you live in a cooler climate. I know, in India they just soak them in water and leave it in the sun to dry. Not sure how you would make daal without the sun.

I'm sure you should be able to grow them if you can get the seeds. I'll be curious to know if the dry channas got from stores can be used. Cooler temps is better for them and generous with the fertilizer.

If I'm not mistaken, I think your problem is not how to cook or dry them as channa can be eaten green too, like peas.....