Omega Black Channa: dark kala chana for chana masala, chaat and sprouted salads. Single 1 kg pack.
Black chana, also called kala chana or Bengal gram, is a small, dark-skinned chickpea with a nutty flavour and firm bite. Chickpeas are one of the earliest cultivated legumes. Soak them overnight and pressure-cook or simmer until tender, then use them in Punjabi kala chana masala, dry chana for festive offerings, chaat and sprouted salads. Black chana can also be ground into flour. The skins stay slightly chewy, which is part of its character. Keep the dry chana sealed in a cool cupboard, and store any soaked but uncooked chana in the fridge for a day at most. Sprouted black chana is a popular breakfast in many Indian homes: soak the chana overnight, drain and leave covered for a day, then toss the sprouts with onion, tomato, lemon and chaat masala for a crunchy salad.
