Description

BLACK CHANA

 

It  also contains iron content, which can help in improving the hemoglobin or blood deficiency in the body. Apart from being a good source of antioxidants, vitamins and minerals, these are also high in fiber and protein. It can also provide energy to the  body apart from boosting immunity. Black chana is a staple ingredient in every Indian household used in the preparation of salads, soups and other side dishes.

 

How is black chana cultivated?

 

Black chana is a rabi crop which means it is grown in the Winter Season. Chana is sown between October to December and harvested between March to May. Chickpeas are in fact a pulse that grows on a plant 20 to 50 cm in height, sporting small leaves that look like feathers on either side of the stem.  The cultivation of black chana  in Dharmapuri, Dindigul and Kanyakumari.

 

Benefits of Black chana

 

*The uses of black chana may include lowering diabetics, avoiding the risk of heart diseases, weight management and maintaining  proper gut health.

 

*Make hair stronger.

 

* Reduces the risk of breast cancer.

 

*They are a great source of iron and may prevent anemia.

 

*No pesticides or chemicals.

 

Nutrition value

 

Macronutrients

 

Carbohydrates-57.8g

Proteins- 22.4g

Fat-6.69g

Fiber -10.8g

Sugar-10.8g

Energy- 387 kcal

 

Minerals

 

Iron-4.86 mg

Calcium-45 mg

Magnesium-166 mg

Phosphorous-318 mg

Sodium-64 mg

Potassium- 846 mg

Zinc- 2.81 mg

Copper-0.912 mg

Selenium-8.3 ug

Manganese- 1.6 mg

 

Vitamins

 

Vitamin B1-0.486 mg

Vitamin B2-0.106 mg

Vitamin B3-1.76 mg

Vitamin B5-0.606 mg

Vitamin B6-0.492 mg

Folate- 437 ug

 

How to check the quality

 

*The varied grain size and subte dullness are the signs of their authenticity.

*Unpolished and untouched by harsh chemicals.

*Black chana contains essential minerals like iron, with approximately 6.2 milligram per 100 grams.

 

How to store the Black chana

 

*Store in a cool and dry place.

*Best before 12 months from the date of packaging.

*It can be stored in the refrigerator for up to 5 days.

 

How to cook the black chana 

 

 1.Measure 1 cup chana and pick any debris or stones. Add them to a large          bowl and raise them very well. Soak them in 4 to 6 cups of water for 6 to 8 hours  or overnight.

 2.Once they are soaked the water very well, when we are ready to cook, 

• 1 cup of onions ( chop the 1 large onion)
• ¾ to 1 cup of tomatoes (fine chopped -2 medium)
• 1 ½  teaspoon ginger garlic
• 1 green chili optional (chopped or slit)

 

3.We can make masala

 

Heat 2 tablespoons of oil in the pressure cooker. Add ½  teaspoon cumin seeds.

 

4.Then add 1 cup fine chopped onions and 1 chopped green chili and ¼ teaspoon salt so the onions cook faster. Then, the onion will come golden until medium heat.

 

5.Then add 1 ½  teaspoon ginger garlic paste and low heat for 1 minute until the garlic  smells good.

 

6. Adding 1 cup of chopped tomatoes using tomato puree  prevents the separation of water in your cury.

7.When most of the moisture in tomatoes is evaporated, then add

• ¾  teaspoon red chili powder
• ¾ teaspoon garam masala
• 1 ½  teaspoon coriander powder 
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder

8.Stir well and cook this onion tomato  masala until it begins to smell good. It takes 2  to 3 mins.

 

9.Then add the black chana and 3 cups of water.

 

10. Mix everything else.

 

11.Cover and pressure cook for 10 whistles on  a medium heat. It takes 25 mins to cook.

 

12.When the pressure is released, the chana is done properly. They should be soft and cooked very well.

 

13.Then add,

                  *2 tablespoon fine coriander leaves,

                  *1 tablespoon ghee, mix all of these and cook for 3 to 4 mins on a low flame. It will smell very well.

 

Recipes of Black chana

 

Black Chana Kabab

Black Chana Sundel

Black Chana Chaat

Black Chana Curry

Black Chana Pulao

 

Regional Names

English-Black chana

Tamil-கருப்பு சானா

Malayalam-Karuthu chena

Hindi-Kala chana

Telugu-Nalla chana

Kannada-Kappu cana