Kala Chana (Black Chickpeas)
The more you bite, the better! Black chickpeas habituated to skin astringency
Description
'Desi Chana', an indigenous Indian black (dark brown) chickpea. Smaller than white ones, but with a thicker skin, offering a strong, earthy aroma and massive umami.
Classification: Hardcore, Lentils/Beans, Strong Umami/Chew, Wild
Shops selling Kala Chana (Black Chickpeas)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Kala Chana(Black Chickpeas)
Instructions
- Soak overnight (longer is better).
- Pressure cook.
- Dry-fry with spices or make a soupy curry.
Learn more Substitutes, pairings, tips
Key spices
Cumin、Ginger、Green chili
Substitutes at Japanese supermarkets
(Irreplaceable - unique skin flavor and texture)
Pairing
Poori (Whole wheat fried bread) / Raw onion
Trivia
[Trivia] Because it tastes much more 'wild and earthy' than white chickpeas, hardcore Indian food fans intentionally seek out these black ones at the market.
Eating tips & etiquette
[Unique Eating] During the Hindu festival Navratri, this bean is dry-fried with spices (Sukha Kala Chana) and offered to the Gods before eating.
Allergen
None