Desi Chickpeas /Kala Chana
Desi Chickpeas / Kala Chana is an excellent source of dietary fiber. It is beneficial in boosting the immune system, lower cholesterol, prevents diabetes, and is a good source of vitamins, proteins, and minerals & fibre.
The wealth of nutrients in kala chana is beneficial in boosting the immune system, promotes muscle mass, regulates diabete and enhance hair, skin and health.Kala chana is a small dark brown coloured chana with a rough coat, cultivated mostly in india and other parts of india. Kala chana is a form of conventional chickpeas.
The one super popular variety is Kala chana or desi chana, which looks black, dried and shriveled. It is available in small globules, and it is hulled and split to make it into chana dal. Gram seed are generally round, irregularly shaped with firm texture and mild nutlike flavor.
Availaible Varieties
| Quality | Moisture | Polished / unpolished | Appearance | Packing |
|---|---|---|---|---|
| Bold size | Below 11% | As per customer requirement | Finely processed preserving original layers & size | Minimum 20 kg And above |
| Medium size | Below 12 % | As per customer requirement | Good | Minimum 20 kg & above |
Nutritional Value of Desi Chickpeas /Kala Chana
| Calories | 210 |
| Fat | 3.8g |
| Sodium | 322mg |
| Carbohydrates | 35g |
| Fiber | 9.6g |
| Sugars | 6g |
| Protein | 10.7g |
Health Benefits of Desi Chickpeas / Kala Chana
- Stabilizes Blood Sugar and Low Glycemic Index (GI)
- Lowers Cholesterol
- Cardiovascular Benefits
- Great Source of Iron
- Good Source of Protein for Vegetarians
Recipe
One of the well-known recipes of black chana veg mix. It is widely used in salads and is add on in various indian curry
Preperation
- Wash and soak black chickpeas overnight in water for around 8-10 hours.
- Drain and transfer them to pressure cooker, add salt and 2 cups water. Pressure-cook them for 3-4 whistles on low flame. When pressure comes down, open the lid and check chickpeas become soft or not. If they are still tough, then add water if required and cook more for 1-2 whistles. (You can also use pan to cook them instead of pressure cooker, but it will take more time.)
- Drain boiled chickpeas and keep aside.
- Heat oil in a kadai or pan. When it is hot enough to saute, add cumin seeds. When seeds begin to splutter, add chopped onion and cook until it turns light brown.
- Add grated ginger, crushed garlic, chopped green chilli and curry leaves. Mix well and cook for 10-20 seconds on low flame.
- Add chopped tomatoes and salt to taste (Please remember that we have already added salt cooking black chickpeas as well).
- Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well. Cook on medium flame until tomatoes become soft or for around 2-3 minutes.
- Add boiled chickpeas and 1 teaspoon gram flour, mix well and cook for 3-4 minutes.
- Add chopped coriander leaves and mix well.
- Turn off heat and transfer it to a serving bowl.