Jiva Rhythm

Bengal Gram

Rs. 110.00 INR

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Quantity 1/2 KG

Bengal Gram (Cicer arietinum), widely celebrated as Chana Dal when split and Kala Chana or Kadala in its whole black form, is one of the most foundational and ancient legumes cultivated in India. Known as Kadala in Malayalam, Kondakadle in Tamil, Kadale in Kannada, and Sanaga Pappu in Telugu, it is a dominant staple across South Asian cuisine.

The unpolished whole grain is small, hard, and dark brown to black with a rough coat. When de-hulled and split, it reveals a bright yellow, sweet, and nutty interior. It possesses a uniquely rich, earthy flavor profile and holds its structural shape exceptionally well during prolonged cooking. Agronomically, it functions as a natural nitrogen-fixing powerhouse, rejuvenating soil fertility wherever it is grown.

NUTRITlON INFO

Approximate nutritional breakdown per 100-gram serving of cooked Bengal gram:

Calories~140 - 160 kcal

Carbohydrates~22g - 25g

Protein~7.5g - 8.8g

Dietary Fiber~6.5g - 7.5g

Fat~2.0g - 2.5g

Glycemic Index (GI)Exceptionally Low (~11 - 14)

USAGE/RECIPE

Because Bengal gram has a rigid, dense cellular structure, it requires dedicated preparation to break down defensive phytic inhibitors and cook uniformly to its core.

💡 Preparation Tips

Thorough Rinsing: Always wash the grains 2 to 3 times under cool, running water to clear away any ambient dust or storage impurities.
Mandatory Long Soaking: For whole brown/black gram (Kala Chana), soak in water for at least 8 to 12 hours (ideally overnight). For split chana dal, a 2 to 4-hour soak is sufficient. Soaking neutralizes anti-nutrients and guarantees a tender texture.

Primary Cooking Ratios

Standard Cooking Ratio: 1 cup of raw, soaked Bengal gram to 3 cups of water or stock.

Pressure Cooker (Highly Recommended): Add soaked grains, water, and a pinch of salt. Cook for 4 to 5 whistles on medium heat for split dal, or 6 to 8 whistles for whole brown gram to ensure the core is completely soft and buttery.
Stovetop Simmer: Bring water to a roaring boil, add soaked grains, cover tightly, and lower heat. Simmer split dal for 35–45 minutes; whole gram will take up to 60–75 minutes.

Popular Culinary Applications

Traditional Kerala Kadala Curry: A legendary, deeply aromatic breakfast pairing across South India. Whole black chana is pressure-cooked and simmered in a rich, dark roasted coconut gravy heavily infused with shallots, ginger, garlic, mustard seeds, and curry leaves. It is traditionally paired alongside steamed Puttu or Appams for an iconic, slow-release morning energy profile.
Nutrient-Dense Chana Dal / Tadka: Split yellow Bengal gram is boiled with turmeric and blended with a sizzling tempering (tadka) of ghee, cumin seeds, dry red chilies, and asafoetida. It serves as a protein-rich daily accompaniment to brown rice or whole-wheat flatbreads.
Roasted Bengal Gram Flour (Besan / Sattu): When milled into a fine flour, it acts as a versatile, gluten-free binder. It is used to make savory breakfast pancakes (Chilla), steamed savory cakes (Dhokla), or mixed with warm water and spices as a traditional high-protein cooling drink (Sattu).
High-Fiber Snack Bowls (Sundal): Boiled whole black gram tossed gently with grated fresh coconut, tempered mustard seeds, green chilies, and curry leaves. It serves as an ultra-clean, low-GI evening snack to sustain physical stamina.

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