Bengal gram, also known as chana or chickpeas, is a versatile legume that is widely used in Indian cuisine. It is a rich source of protein, fiber, and essential vitamins and minerals, making it a popular choice for vegetarians and vegans. There are several varieties of Bengal gram, each with its own unique characteristics and culinary uses.
One of the most common varieties of Bengal gram is the kabuli chana, which is larger in size and has a light beige color. Kabuli chana is commonly used in dishes like chana masala, salads, and hummus. It has a mild and nutty flavor, making it a versatile ingredient in both savory and sweet dishes.
Another popular variety of Bengal gram is the desi chana, which is smaller in size and has a darker color. Desi chana is commonly used in dishes like chana dal, chana chaat, and besan (gram flour). It has a slightly earthier flavor compared to kabuli chana, making it a great choice for spicier dishes.
There are also several other varieties of Bengal gram, including black chickpeas, green chickpeas, and split chickpeas. Black chickpeas, also known as kala chana, are smaller and denser than regular chickpeas. They are commonly used in North Indian dishes like chana masala and chaat. Green chickpeas are fresh chickpeas that are harvested before they fully mature. They have a mild and sweet flavor, making them a great addition to salads and soups. Split chickpeas, also known as chana dal, are chickpeas that have been split in half. They are commonly used in Indian dals, soups, and curries.
Overall, Bengal gram is a versatile and nutritious legume that can be used in a wide variety of dishes. Whether you prefer kabuli chana, desi chana, black chickpeas, or split chickpeas, there is a variety of Bengal gram to suit your taste preferences and culinary needs. Try experimenting with different varieties of Bengal gram in your cooking to discover new and delicious ways to enjoy this healthy and flavorful legume.