Kala Chana (Black Chickpeas)

Kala Chana (Black Chickpeas)

Kala chana, also known as black chickpeas, are a type of legume that is native to India. They are a good source of protein, fiber, and iron. Kala chana can be cooked in a variety of ways, including boiling, roasting, and sprouting. They can be used in soups, stews, salads, and curries.

Health Benefits of Kala Chana

Kala chana is a nutrient-rich food that offers a variety of health benefits. Some of the key health benefits of kala chana include:

• High protein content: Kala chana is a good source of protein, which is essential for building and repairing tissues.
• High fiber content: Kala chana is a good source of fiber, which can help to regulate digestion and prevent constipation.
• Good source of iron: Kala chana is a good source of iron, which is important for transporting oxygen throughout the body.
• May help lower cholesterol: Kala chana may help to lower cholesterol levels by increasing the production of bile acids.
• May help boost the immune system: Kala chana is a good source of vitamins and minerals that are important for a healthy immune system.

How to Cook Kala Chana

Kala chana can be cooked in a variety of ways. Here are a few simple methods:

• Boiling: To boil kala chana, rinse them well and then add them to a pot of water. Bring the water to a boil, then reduce the heat and simmer for 30-45 minutes, or until the chana are tender.
• Roasting: To roast kala chana, preheat oven to 350 degrees Fahrenheit. Spread the chana on a baking sheet and roast for 20-30 minutes, or until they are golden brown and crispy.
• Sprouting: To sprout kala chana, rinse them well and then soak them in water for 8-12 hours. Drain the water and then place the chana in a jar or bowl. Cover the jar or bowl with a cheesecloth or paper towel and let the chana sprout for 2-3 days.

How to Use Kala Chana

Kala chana can be used in a variety of dishes, both savory and sweet. Here are a few ideas:

• Soups and stews: Kala chana can be added to soups and stews to add protein and fiber.
• Salads: Kala chana can be added to salads for a nutrient boost.
• Curries: Kala chana can be used in curries to add a hearty and flavorful texture.
• Dhal: Kala chana can be cooked into a dhal, which is a lentil stew that is popular in India.
• Falafel: Kala chana can be used to make falafel, which are crispy fritters that are popular in Middle Eastern cuisine.