Title: A Comprehensive Guide to the 26 Varieties of Bengal Gram Crop
Introduction:
The Bengal gram, also known as chickpea or garbanzo bean, is one of the most widely cultivated legumes all across the Indian subcontinent. With an impressive variety of 26 different varieties, this crop holds immense significance in regional cuisine and agriculture. In this article, we will explore the different varieties of Bengal gram and shed light on their characteristics, uses, and farming considerations.
1. Desi/Brown Chickpeas:
Desi chickpeas are smaller in size, have a thicker seed coat, and have a nuttier flavor compared to the other varieties. They are commonly used in Indian curries, salads, and snack preparations.
2. Kabuli/White Chickpeas:
Kabuli chickpeas are larger in size and have a thin seed coat. They are popularly used in making hummus, salads, and as a standalone snack. Kabuli chickpeas are also in high demand in the international market.
3. Bombai Chickpeas:
This variety is characterized by its larger size, dark color, and unusual rough texture. Bombai chickpeas are primarily used to make besan or chickpea flour, which is a staple ingredient in Indian cooking.
4. Split Bengal Black:
Split Bengal Black is obtained by splitting the brown chickpeas in halves. It is commonly used in various traditional Indian dishes, including curries, dals, and sweets.
5. Split Bengal White:
Similar to Split Bengal Black, this variety is obtained by splitting the white chickpeas in halves. It is used in a variety of dishes, especially in South Indian cuisine.
6. Green Chickpeas:
Green chickpeas, also known as Chholiya or Hara Chana, are harvested before they fully mature. These tender, bright green peas are often used in salads, stir-fries, and as a crunchy snack.
7. Vardha Chickpeas:
Vardha chickpeas are characterized by their smaller size, rich flavor, and slightly rough texture. This variety is commonly used in North Indian cuisine to prepare spicy curries and snacks.
8. Wrinkled Channa:
Wrinkled channa is primarily grown in Rajasthan and Gujarat. This variety has distinguishable wrinkles on the seed coat, lending it a unique appearance. It is used to prepare various dishes, including curries and chaats.
9. Pusa 363:
Pusa 363 is a high-yielding variety developed by the Indian Agricultural Research Institute (IARI). Known for its disease resistance and good cooking quality, it is widely cultivated by farmers.
10. PG 99:
PG 99 is a drought-tolerant, high-yielding variety suitable for cultivation in rain-fed areas. It possesses resistance against wilt and root rot diseases, making it a popular choice among farmers.
Conclusion:
The Bengal gram crop offers a wide range of options with its 26 varieties. Whether used in traditional Indian recipes or finding demand in international markets, these versatile legumes have become an essential ingredient in countless dishes. Farmers cultivate different varieties based on their specific requirements and regional preferences. Understanding the characteristics and uses of each variety allows us to appreciate the diversity and value of the Bengal gram crop in both culinary and agricultural contexts.