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Indian Kala Chana Split Black Gram Whole Dried Organic Pesticide Free Nutritious & Protein Rich USDA Certified Organic Channa 2.20 lbs Bag (35.274 OZ) 1 Kg by Landmark Organics
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Indian Kala Chana Split Black Gram Whole Dried Features
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They are packed with nutrients and are a great source of protein, dietary fiber, and complex carbohydrates.
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Landmark Organics' split black chickpeas give you the benefit of strong immunity as per Ayurvedic medicine.
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Authentic organic product, free from artificial fertilizers, colors, flavors, and preservatives.
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Directly from Indian farmers who use traditional cultivation methods.
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We ensure the purity of this product with a vacuum pack or bag, and maintenance also makes sure that it is free from impurities and contamination.
About Indian Kala Chana Split Black Gram Whole Dried
Organic Kala Chana is also known as black chickpeas, brown chickpeas, or whole brown chana. It is low in fat and has zero cholesterol. Additionally, it has a low glycemic index, making it a good protein source for those with diabetes. Desi chana has small, darker seeds and a rough coat. They are grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. Other names include kala chana ("black chickpea" in Hindi-Urdu) or chholaa boot. Desi chana can be black, green, or speckled. This variety is hulled and split to make chana dal. Chickpeas are a key ingredient in hummus and chana masala, and they can be ground into flour to make falafel. It is also used in salads, soups and stews, curry, and other meal products like channa. The chickpea is important in Indian, Mediterranean, and Middle Eastern cuisine. In 2019, India was responsible for 70% of global chickpea production. Chickpea flour is used to make "Burmese tofu," which was first known among the Shan people of Burma. In South Asian cuisine, chickpea flour (besan) is used as a batter to coat vegetables before deep frying to make pakoras. The flour is also used as a batter to coat vegetables and meats before frying, or fried alone, such as in panelle (little bread), a chickpea fritter from Sicily. Chickpea flour is used to make the Mediterranean flatbread socca, called panisse in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut into strips, and fried in olive oil. It is often eaten during Lent. In Tuscany, chickpea flour (farina di ceci) is used to make an oven-baked pancake: the flour is mixed with water, oil, and salt. Chickpea flour is used to make the sweet dish Mysorepak.
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