Bengalgram, also known as chickpeas, are a staple food in many countries around the world. They are a versatile and nutritious food that can be used in a wide variety of dishes, from hummus to curries to salads. There are several different varieties of Bengalgram, each with its unique characteristics and uses.
Desi Chickpeas
Desi chickpeas are the most widely grown variety of Bengalgram and are the most commonly consumed type in India, Iran, and other parts of South Asia and the Middle East. They have a rougher texture and a stronger flavor than other types of chickpeas, making them ideal for dishes with bold flavors, such as curries. These chickpeas are also smaller in size and have a darker color than other varieties.
Kabuli Chickpeas
Kabuli chickpeas are larger and rounder than desi chickpeas. They are commonly used in Mediterranean and Middle Eastern cuisine, where their mild, nutty flavor makes them a popular ingredient in dishes like salads and stews. They also have a thin skin, which makes them easier to peel after cooking.
Green chickpeas
Green chickpeas are essentially young or immature chickpeas that are harvested before they have had a chance to fully dry out. They have a bright green color and a sweet, nutty flavor. They are most commonly used in Indian cuisine, where they are typically roasted or boiled and served as a snack or added to salads and chaats.
Black Chickpeas
Black chickpeas, also known as Kala chana, are smaller and darker in color than other types of chickpeas. They are a common ingredient in Punjabi cuisine in northern India, where they are typically used to make chana masala or added to curries and stews.
Brown Chickpeas
Brown chickpeas are another type of chickpea that can be found in India and Pakistan. They are slightly larger than the desi chickpea and have a nutty flavor. Brown chickpeas are popular in traditional dishes like chana dal and are often used as a substitute for other types of chickpeas.
In conclusion, Bengalgram or Chickpeas come in a wide variety of shapes, sizes, and flavors, each with its unique characteristics and uses. Whether you’re making hummus, curries, salads, or other dishes, it’s worth experimenting with different types of chickpeas to discover which ones taste best to you.