Kala Chana (Black Chickpeas)
The umami of the earth overflowing with chews! Black-skinned wild chickpeas
Description
Indian native species smaller than common white chickpeas (Kabuli Chana), wrapped in blackish skins. Hard skins, offering bite-response and very powerful earthy aroma.
Classification: For Families,Lentils,Powerful Bite,Diet
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
- Very hard, so soak in massive water overnight (
- hours).
- Boil longer in pressure cooker with water and salt until soft.
- Drain, briefly stir-fry in pan with mustard seeds, cumin, green chilies, coconut fine, eating as South Indian snack 'Sundal (spiced bean stir-fry)'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
White chickpeas (visuals and flavor power drop but as bean sub)
Pairing
Kala Chana Curry, Sundal, Chaat (Salad)
Trivia
[Hardcore] 'Kala (black)' 'Chana (chickpeas)'. Peeling and halving this bean yields 'Chana Dal', and powdering that yields 'Besan flour'—the Mother of Beans forming the root of Indian food culture. Deemed overwhelmingly more nutritious than white chickpeas.
Eating tips & etiquette
[Unique Usage] Mix boiled Kala Chana with raw onions, tomatoes, green chilies, lemon juice, Chaat Masala, biting wildly as a 'high-protein spicy salad' permeating muscles!
Allergen
Soy