India is one of the largest producers of dal & pulses i.e., brown channa. The size, texture & type of this channa varies from one region to another. It is smaller in size than the yellow chickpea. This chana is consumed in boiled, fried, and sprouted forms. This variant of chana has a nutty flavor and starchy texture. Being high in proteins and fiber this pulse makes an excellent healthy addition to the diet of weight watchers. The high fiber content of brown chana keeps an individual full for a longer period of time. Always rinse and sort the beans before cooking as they might contain very small stones
Nutritional Facts: Brown chana is a rich source of dietary fiber, proteins, vitamins, iron, magnesium, copper & zinc
How To Use: It can be soaked overnight, generally, 3-4 hours is enough to make them grow plump and ready for cooking. The cooked brown chana can be used in salads, recipes like chana masala or eaten as a chaat with veggies like onions and tomatoes, lime juice and masala powders.
Recipes: These pulses i.e., lentils are used in curries, stir-fries, chaats, salads, pani-puri, & so on
Storage: Dried beans can be stored at room temperature, once it is cooked it is required that you refrigerate them. They are best used within a year after which it has been seen that they loose moisture and take a longer time to cook.