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Whole Bengal Gram / Brown Chana / काला चना

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Rs. 135.00
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Rs. 135.00
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Good source of protein, unsaturated Fats, beta carotene, anthocyanins & good for obesity patients

Suitable for salad, hummus/falafel & curry

OOO Farms Whole Bengal Gram
OOO Farms Whole Bengal Gram Package Frontside
OOO Farms Whole Bengal Gram in a Bowl

Additional Product Details


An Old World pulse, Bengal Gram probably originated in present-day South-East Turkey and adjoining Syria. Desi Chana or Brown Chickpeas or Bengal Gram has 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 Brown Chana contains anthocyanins and is a good source of protein.

Health Benefits

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

Cooking Instructions

Whole Brown Chana

1. Soak Whole Brown Chana in warm water for at least 8 hours.
2. Alternatively, boil Brown 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.

Recommended Usage


Commonly Known As

Devanagari: काला चना
Hindi: काला चना
Marathi: हरभरा
Gujarati: કાલા ચણા
Tamil: கொண்ட கடலை
Telugu: సనగలు
Malayalam: കടല
Kannada: ಕಡಲೆ
Punjabi: ਛੋਲੇ
Bengali: ছোলার


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.