Certainly! Here’s an article on the varieties of gram:
Title: The Delicious World of Gram: Exploring the Many Varieties
Introduction:
Gram, the tiny but mighty legume, is a staple in cuisines around the world. Also known as chickpeas, these versatile legumes come in a variety of types, each with its own distinct flavor, texture, and culinary uses. From the creaminess of the Kabuli gram to the nutty goodness of the Desi gram, let’s dive into the rich and diverse world of gram varieties.
1. Kabuli Gram:
One of the most common varieties, Kabuli gram is larger in size, with a rounder and smoother shape compared to other types. Originating from the Mediterranean region, it is widely used in Middle Eastern, Indian, and North African cuisine. Kabuli gram has a mild, nutty taste and a creamy texture that makes it perfect for dishes such as hummus, falafel, and stews.
2. Desi Gram:
Originating from the Indian subcontinent, Desi gram is smaller and darker in color compared to Kabuli gram. It has a stronger, earthier flavor and a denser texture. Desi gram is commonly used in Indian and Pakistani dishes like chana masala, curries, and street food snacks like chole bhature. And let’s not forget about the delicious crunchy snack, roasted or fried Desi gram, a popular tea-time treat!
3. Green Gram:
Often known as mung beans or moong dal, green gram is small, round, and green in color. Native to the Indian subcontinent, it is widely cultivated in Southeast Asia. Green gram has a delicate, sweet flavor and is commonly used to make dal, soups, curries, and sprouts. It is also ground into flour to make delicious pancakes or spicy fritters.
4. Black Gram:
Also known as urad dal or black lentil, black gram is a small black bean with a creamy white interior. This variety is highly nutritious and is often used to make dal, curries, and savory pancakes called dosa or idli in South Indian cuisine. It is also an essential ingredient in making the famous Punjabi dish, dal makhani, renowned for its rich and buttery flavors.
5. Roasted Gram:
Roasted gram, also called dalia or bhuna chana, is a common snack in South Asia. Prepared by roasting Desi chickpeas and removing the skin, roasted gram has a crunchy and nutty texture, making it a popular munching option. It can be eaten as a standalone snack or used as an ingredient in savory mixes, ladoos, or chutneys.
Conclusion:
From the creamy and mellow Kabuli gram to the robust Desi gram, gram varieties offer an array of flavors and textures that greatly enhance numerous dishes across different cuisines. Whether you are a fan of Mediterranean delights or a lover of Indian spices, there is a gram variety to satisfy every palate. So, go ahead, explore the world of gram, and add these nutritious legumes to your culinary repertoire!
