Bengal Gram

Bengal Gram

Scientific Name :

Cicer Arietinum

Medicinal Value :

They can assist in lowering of cholesterol in the bloodstream

Nutrient Value :

Zinc, Folate, Protien. Low in fat. In Desi Chana fibre content which is much higher than the light coloured variety

Culinery and Other Values :

Bengal grams can be eaten cold or cooked in salads. Ground into a flour called chickpea/besan flour and is used mostly in Indian dishes. Can be cooked and ground into a paste called hummus. Can be fermented to create an alcoholic drink. Can be ground and shaped into balls and fried as falafel.

Glossary :

  • English : Bengal Gram
  • Tamil : Kothukadalai
  • Malayalam : Kadala
  • Telugu : Sanagalu / Sanaga
  • Kannada : Kadale / Chana
  • Hindi : Chana
  • Bengali : Chola
  • Gujarati : Chana
  • Konkani : Chanae
  • Marathi : Harbara
  • Oriya : Buta / Bata
  • Punjabi : Chole / Channa
  • Tulu : Kadle
  • Kashmiri : Chanu