Bengal gram, also known as chickpea or Chana, is an important legume crop that is widely cultivated across the Indian subcontinent and other parts of the world. Bengal gram belongs to the Fabaceae family and is a rich source of protein, carbohydrates, fiber, and essential minerals. The versatility and nutritional value of this crop make it a staple in various cuisines around the globe.
There are several varieties of Bengal gram, each with its own unique characteristics and adaptability to specific growing conditions. Let’s explore some of the main varieties of Bengal gram and their features:
1. Desi Chickpea (Cicer arietinum): Desi chickpea is the most common and widely cultivated variety of Bengal gram. It has smaller, darker seeds compared to other varieties. Desi chickpeas are known for their strong flavor, robust texture, and excellent nutritional profile. They are often used in making curries, salads, and snacks.
2. Kabuli Chickpea (Cicer arietinum): Kabuli chickpeas are relatively larger in size and lighter in color compared to desi chickpeas. They have a mild taste and a creamy texture. Kabuli chickpeas are commonly used in preparing dishes such as hummus, stews, soups, and salads. Their size and shape make them perfect for canning and further value addition.
3. Green Chickpea (Cicer arietinum): Green chickpeas, also known as Harbhara or Choliya, are essentially young chickpeas harvested in their early stages. They are consumed in their fresh form and are slightly sweet, tender, and juicy. Green chickpeas are a popular snack or can be used in stir-fries, soups, and salads.
4. Pusa Chickpea (Cicer arietinum): Pusa is a high-yielding variety of Bengal gram developed by the Indian Council of Agricultural Research (ICAR). Pusa chickpeas are known for their adaptability to varied agro-climatic conditions and resistance to various diseases and pests. They have a good seed size and quality, making them suitable for both domestic consumption and export.
5. Black Chickpea (Cicer arietinum): Black chickpeas, also known as Kala Chana, have a dark black color and a slightly nutty flavor. They are a rich source of iron and are commonly used in Indian cuisine, particularly in curries and snacks. Black chickpeas are also sprouted and used in salads and other healthy preparations.
These are just a few examples of the different varieties of Bengal gram, and there are more local or regional variations available. Each variety has its own unique taste, texture, and cooking properties, making them versatile ingredients in various cultural cuisines.
In conclusion, Bengal gram is not only a delicious and nutritious legume but also a crop with incredible versatility. Its varied varieties provide options for different culinary preferences, adaptability to diverse growing conditions, and valuable health benefits. Whether used in traditional dishes or as a modern-day ingredient, Bengal gram continues to enjoy popularity across the globe.