Black Bengal Gram / Kala Chana

An Old World pulse, Bengal Gram probably originated in present-day South-East Turkey and adjoining Syria. Desi Chana or Brown, Black & Green Chickpeas or Bengal Gram have been in India since ages and even finds its mention in the Puranas.

The large seed cream coloured cultivar we know as Chickpea probably found its way to India through Afghanistan two centuries ago, thus getting its name Kabuli Chana. It is a cultivar of the Bengal Gram.

The Black Chana contains anthocyanins and is a good source of protein.

Please Note - that the Black Chana will leave colour when soaked overnight. This is because of the high anthocyanin content of the pulse. Anthocyanins are naturally occurring water-soluble pigments in certain food produce like blueberries, blackberries, black carrots, black and red rice, black soybean and the like. When soaked overnight, the water-soluble pigment is released and the black colour bleeds in the water. This does not mean that the brown chana is sprayed with black colour or chemical. 

Good source of protein
Rich in Unsaturated Fats
Great source of Beta Carotene
Helps reduce total plasma Cholesterol in Obese patients
Good Source of Anthocyanins

Whole Black Chana

1. Soak Whole Black Chana in warm water for at least 8 hours.
2. Alternatively, boil Black Chana in water and soak in the same water for 4 hours.
2. Pressure cook for 7-8 whistles.
3.. Let Cool and use in desired recipe.

Bengal Gram or Chickpea is an Old World pulse and one of the seven Neolithic founder crops in the Fertile Crescent of the Near East. It probably originated in an area of present day south-eastern Turkey and adjoining Syria.

Large seed cultivars of the Bengal Gram abounded around the Mediterranean basin, whereas small seed cultivars were predominantly found eastwards towards Asia.

There are linguistic indications that the large-seeded, cream coloured chickpea reached India through Afghanistan only two centuries ago. Thus, its Hindi name Kabuli Chana alludes to Kabul city. However, earliest occurence of chickpeas in India dates from 2000 BC in UP. Fossil grains from 1000 BC suggest that the population of Mohenjo-daro would also have known chickpeas.Thus, it can be inferred that even though the cream Kabuli Chana was not present in India up until recently,
similar legumes, our Desi Chana or brown chickpeas have been around for ages.

In the Puranas of 1st to 4th century AD, chickpea was known as chennuka in Sanskrit. The Anglo-Indian name of chickpea, (Bengal) gram was derived from the Portuguese grao (grain), and Bengalpoints to the location of the earliest British conquests in India.

Suitable for salad, hummus/falafel & curry