Whole Bengal gram or kala chana comes from the variety of chickpeas. They are used for preparing different cuisines all over the world. Indians are the wide users of this kala chana. It is dark brown in colour, smaller in size and is rich in proteins. They are edible in all the stages of their growth. It has a rough coating. It is mostly cultivated in India and Indian subcontinents. Although it has dark outer coat it is creamy yellowish in colour from inside. It has a nutty flavour. It is a leguminous crop. They are used by boiling, soaking, powdering, roasting, frying and sprouting. India is an eide user of this gram. They make a delicious dish that goes well with almost everything. They are had in breakfast by making their pancakes or chutneys. They also go well with any meals by making their curry or dry frying them. Whole Bengal gram or kala chana can also be used for making snacks like samosa, fried chana, sprouted chana etc. They are also roasted and had like other nuts. It makes a good timepass nut. The grams are of high quality selected with great care. Each gram is healthy and without any damage. They can be stored for long period of time.
Whole Bengal gram
Place of Origin
Types of Product
Uses of Product
Whole Bengal gram or kala chana are used for dressing salads.
Whole Bengal gram or kala chana are made into curry.
Whole Bengal gram or kala chana are roasted and had as a snack
Whole Bengal gram or kala chana are soaked in water for sprouting and eating them.
They are made into flour for making different snacks and dishes.
It is used for making pancakes.
They are used for making hummus paste and chutney.
Whole Bengal gram or kala chana is used for making chaat.
It is sprouted and some ingredients like tomato, onions and lemon juice are added to it to make is a delicious dish.
It is used for adding in pani puri.
Whole Bengal gram or kala chana are rich in protein.
They have a good amount of iron and sodium. Therefore it is good for anaemia.
They are a good source of folic acid and fibre.
Whole Bengal gram or kala chana acts as antioxidants.
They reduce the risk of heart problems.
It strengthens the immune system of the body.
It is good for diabetic patients as it utilises glucose faster.
Whole Bengal gram or kala chana are good for digestion, dysentery, vomiting and diarrhoea.
Whole Bengal gram or kala chana are highly preferred for making a curry that is served for lunch or dinner. They are also served in breakfast and as a snack for tea time.
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