Also known as ‘Bengal gram’ or Chana Boot’, is a variation of the organic chickpea but smaller with dark brown skin, and has a particular savory flavor, slightly nuttier than common chickpeas.
When cooked, Kala Chana usually retain their shape, are desirable in a salad. Usually prepare by braising them in tangy spicy sauces or by boiling them and combine with fresh herbs & seasonings.
Basic Preparation: Wash, rise & soak overnight, drain. Place in a pot with 3 cups of water/ cup of bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans