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BENGAL GRAM DAL/ BROWN CHANA DAL/ काला चना

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Rs. 160.00
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Rs. 160.00
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Good source of protein, unsaturated Fats, beta carotene, anthocyanins & good for obesity patients

Suitable for chana dal, salad, besan ladoo, pakoras, dhokla, hummus/falafel, kadhi, mysore pak

BENGAL GRAM DAL/ BROWN CHANA DAL/ काला चना
BENGAL GRAM DAL/ BROWN CHANA DAL/ काला चना
BENGAL GRAM DAL/ BROWN CHANA DAL/ काला चना

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Description

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

Dal

1. Soak Unpolished Dal for 30-45 mins in warm water.
2. Pressure cook it for abour 4-5 whistles and let it cook for 5-10 mins on slow flame after that.
3. Once cool, cook for tadka dal or according to recipe.

Recommended Usage

CHANA DAL
SALAD
BESAN LADDOO
PAKORAS
DHOKLA
HUMMUS / FALAFEL
KADHI
MYSORE PAK

Commonly Known As

Devanagari: काला चना
English: BENGAL GRAM / DESI CHANA / BROWN CHANA
Hindi: काला चना
Marathi: हरभरा
Gujarati: કાલા ચણા
Tamil: கொண்ட கடலை
Telugu: సనగలు
Malayalam: കടല
Kannada: ಕಡಲೆ
Punjabi: ਛੋਲੇ
Bengali: ছোলার

History

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.