Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes

What is the most popular pulse (dried peas lentils beans) in India? Desi Chana (Kala Chana)

India is the largest producer and consumer of Kala Chana by volume in the world. Kala chana represents nearly 45% of total pulse consumption
Kala Chana: 40 to 45%
Arhar (Pigeon-peas) 15 to 16%
Urad (Black Matpe beans): 10 to 12%
Masoor (Brown Lentils): 9%

Kala Chana is processed into three products and sold in the market for public consumption:
Besan (Bengal-Gram flour): 55%
Sabut Kala Chana (Whole Bengal-Gram): 25%
Chana Dal (Decorticated split Bengal-Gram): 20%

There are two varieties of chickpeas grown in India: Desi chana, and Kabuli chana. In Hindi, Desi means native of India. Desi Chana is also called Bengal-Gram. Chana means chickpea, and Kabuli means native of Kabul. The Kabuli Chana was brought from Afghanistan during Moghul period. Seed-coat of Desi chana is dark rust color to very dark brown. Due to the color Desi Chana is called Kala Chana or Brown Chickpeas. The seed-coat of Kabuli chana is light beige, it is called White Chickpea.

Chholia, Harbhara, Boot, Patta

The Kala chana is a bushy plant. One to eight primary branches grow out from the main stem near the base. Two to 12 secondary branches grow out from each primary branch. Each secondary branch has 3 to 5 double leafs. One or two pods grow out at the base of each secondary branch. Each pod has one to two seeds.

The entire plant is cut near the ground. The Hindi names for various parts are as as follows:
Chholia: The entire plant
Leaves: Chana-saag, Bengal Gram leaves
Seed-pods: Boot
Fresh immature green seeds: Harbhara
The chickpeas are normally planted during late October to mid November. The plants with immature seeds are harvested near Holi. The Chholi are held over open Holi fire to roast the seeds. The immature seeds are also used to make dry curry fries. The leaves are sour due to Malic and Oxalic acid. The leaves are picked and made into spicy curry.
Chickpeas start to mature after about 3 months. The leaves start to turn brown. The seeds start to become pale yellow. The entire plants are harvested and left flat in the field to sun dry. The dried seeds are collected from the fully mature seeds.

Kala Chana, Brown Chickpea, Bengal Gram

25% of Kala chana is used as whole seeds. The seed-coat of mature dried Desi chana is dark brown with rough surface. The seed coat of Kabuli chana is white. Kabuli chana is slightly larger than Desi chana, and a smoother surface. In Hindi, Kala means black. Desi chana is also called Kala chana, The British called it 'Brown Gram'. The British called the Kabuli chana as 'White Gram'.

The Kala chana is soaked overnight and cooked to make dry curry 'Chana Masala' dishes, and curries.
The Kala chana is soaked and dry roasted, coated with spices and used as snacks similar to dry-roasted nuts in USA. The Kala chana are also sprouted.

Chana Dal

20% of Kala chana is processed in the form of Chana Dal. The whole seed is decorticated (seed coating removed) and split. This is called Chana Dal. The split seeds are yellow in color. It resembles split yellow dried peas. Chana Dal is primarily used to make soups.

Besan

55% of Kala chana is consumed in the form of Besan. The Kala chana is decorticated (seed coating removed) and slightly roasted. The roasted Kala chana is ground to make a flour called Besan. Besan is used to make snacks, sweets, flat breads, and curries. It is used to make batter to make deep fried fritters called Pakora. Besan is one of the most versatile flours in Indian cuisine.

Google Group | Disclaimer | What do you think!