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Chickpea or Chana as it is widely known in India, is perhaps one of the few ingredients that can serve as a staple in the main course, healthy snack on a lazy weekend, or just something to nibble on for killing your boredom and hunger.
Also known as Chole in Northern India, these globules that come in black and white colours are not only one of the primary ingredients in the Indian kitchen but also a backbone of Indian agriculture as it produces 67% of the world’s total chickpeas.The two varieties that are widely available in India are Kala Chana, and Kabuli Chana also known as Bengal gram, garbanzo, garbanzo bean and Egyptian pea. These yummy legumes are also popular as Kondaikadali in Tamil, Senagalu in Telugu, Kadala in Malayalam, and Kadale in Kannada.Though India is one of the main producers of chickpeas in the world today, its origins are dated back to the 13th century. The traditional name Chickpea is derived from the French words chiche and cicer whereas another modern name Garbanzo came straight from Spanish. In the Western world, chickpeas always occupied a prominent position both in cuisine and in medicine.
Till the 17th century, roasted and grounded chickpeas were brewed as a substitute for coffee in Europe. Around 800 AD, chickpeas were associated with Venus, the Roman Goddess for beauty and love as it improves fertility by increasing sperm production, and stimulating menstruation and lactation.Even though we find chickpeas mostly in black and white varieties, scientists have discovered more than 90 genotypes, which include wild species as well.
Kala Chana Nutrition Facts Serving Per 1 Cup
Kala Chana: Health Benefits, Nutritional Profile, Uses & Recipes
Chickpea or Chana as it is widely known in India, is perhaps one of the few ingredients that can serve as a staple in the main course, healthy snack on a lazy weekend, or just something to nibble on for killing your boredom and hunger.
Also known as Chole in Northern India, these globules that come in black and white colours are not only one of the primary ingredients in the Indian kitchen but also a backbone of Indian agriculture as it produces 67% of the world’s total chickpeas.
The two varieties that are widely available in India are Kala Chana, and Kabuli Chana also known as Bengal gram, garbanzo, garbanzo bean and Egyptian pea. These yummy legumes are also popular as Kondaikadali in Tamil, Senagalu in Telugu, Kadala in Malayalam, and Kadale in Kannada.
Though India is one of the main producers of chickpeas in the world today, its origins are dated back to the 13th century. The traditional name Chickpea is derived from the French words chiche and cicer whereas another modern name Garbanzo came straight from Spanish. In the Western world, chickpeas always occupied a prominent position both in cuisine and in medicine.
Till the 17th century, roasted and grounded chickpeas were brewed as a substitute for coffee in Europe. Around 800 AD, chickpeas were associated with Venus, the Roman Goddess for beauty and love as it improves fertility by increasing sperm production, and stimulating menstruation and lactation.
Even though we find chickpeas mostly in black and white varieties, scientists have discovered more than 90 genotypes, which include wild species as well.
Chickpeas is a pulse that grows on a plant with 20 to 50 cm in height, sporting small leaves that look like feathers on either side of the stem. The plant bears white flowers with beautiful pink, violet, and blue veins with each seedpod enveloping two to three pods within.
In Southern India, it is a practice to offer ‘Sundal’ – boiled chana with oil, mustard, and jeera seasoning during Dasara Navaratri to the Goddess Durga while in North Indians love their Chole Masala – a spicy gravy to their heart’s content, throughout the year.
Kala Chana Nutrition Facts Serving Per 1 Cup
Kala Chana is a type of legume loaded with nutrients such as protein, fibre and carbohydrates. It is an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin, and minerals including manganese, phosphorus, iron, and copper. The wealth of nutrients in Kala Chana is beneficial in boosting the immune system, promoting muscle mass, regulating diabetes, and enhancing hair, skin, and nail health.
Calories 210
Fat 3.8g
Sodium 322mg
Carbohydrates 35g
Fiber 9.6g
Sugars 6g
Protein 10.7g
Kala Chana In Ayurveda:Known as Chanaka in Ayurveda and grouped as legumes – Shimbi Dhanya Varga, Kala Chana is a super source of protein. Add this to your daily diet not just for great nutritional value but also for preventing a plethora of health conditions including high cholesterol, liver enlargement, mouth ulcers, skin ailments etc.Interestingly, the chickpeas exhibit different properties on the body, depending on how they have been cooked. According to Ayurveda, Kala Chana balances all three doshas – vata, kapha and pitta and is certainly preferred over the white or kabuli chana variety.The ancient medicine describes Chana as an astringent to taste with Shita Virya or cold potency, dry in nature, easy to digest but causing constipation. While it effectively balances pitta and kapha doshas, it also increases vata dosha and is recommended for those suffering from high body temperature and blood-related problems.
Kala Chana In Ayurveda:
Known as Chanaka in Ayurveda and grouped as legumes – Shimbi Dhanya Varga, Kala Chana is a super source of protein. Add this to your daily diet not just for great nutritional value but also for preventing a plethora of health conditions including high cholesterol, liver enlargement, mouth ulcers, skin ailments etc.
Interestingly, the chickpeas exhibit different properties on the body, depending on how they have been cooked. According to Ayurveda, Kala Chana balances all three doshas – vata, kapha and pitta and is certainly preferred over the white or kabuli chana variety.
The ancient medicine describes Chana as an astringent to taste with Shita Virya or cold potency, dry in nature, easy to digest but causing constipation. While it effectively balances pitta and kapha doshas, it also increases vata dosha and is recommended for those suffering from high body temperature and blood-related problems.
Boiled And Steamed Kala Chana:
Kala Chana soaked in water for over 8 hours and then boiled in hot water till tender is called Adrabhista and plays a major role in improving immunity, building physical strength, and improving taste buds. If these legumes are boiled and then steamed for a few minutes, it is a balance problem caused due to pitta and kapha doshas.
Dry Roasted Kala Chana:
Kala Chana when soaked overnight in water and roasted dry is called Shushkabrishta. It was mentioned in Bhavaprakasha Nighantu that eating these legumes can aggravate skin conditions, and increase vata dosha as they are excessively dry.
Slightly Roasted Kala Chana:
It was mentioned in Dhavantari Nighantu that Kala Chana roasted in very little oil makes the body feel lighter after consumption, flushes out AMA or metabolic toxins, and reduces severe fatigue.
Deep-Fried Kala Chana:
According to Raja Nighantu, deep-fried Kala Chana balances Vata and Kapha imbalances, reduces cold, improves the functioning of tongue and taste buds and is easy to digest.
Wet Kala Chana:
Kala Chana can also be consumed without any cooking process. Soak it overnight till its tender and eat a fistful of it along with breakfast for improving sperm count, easy digestion, and taste. However, eat in limited quantities to avoid diarrhea.
Kala Chana Benefits:
Rich In Iron:
Boiled and roasted Kala Chana is a must-have in your diet plan if you are suffering from anemia. It plays a crucial role in improving the levels of hemoglobin for transporting oxygen to various body parts. Being rich in iron, it is also recommended for pregnant and lactating mothers in limited quantities.A Powerhouse of Phytochemicals:Black Chana contains a wide range of phytochemicals including carbohydrates, amino acids, proteins, flavonoids, iron, phosphate, chloride etc. These phytochemicals serve as antioxidants and prevent various cancers. Regular intake of black chickpeas strengthens bones and reduces hot flushes in menopausal women.
Protein Source:
Kala Chana is an amazing source of protein. If you are a vegetarian and worried about finding your source of protein, black chickpeas come to your rescue. It has a whopping amount of 11 grams for every 100 grams of serving and it aids in repairing tissues, manages biochemical reactions, provides a connective framework of certain structures in skin, hair and nails, and keeps bones, and ligaments stronger.
Regularizes Blood Sugar:
The complex carbs in black chana digest slowly and the soluble fibre regulates the absorption of sugars into the blood. The low glycemic index of chickpeas is 28, it prevents sudden spike in blood sugars, keeps you satiated for longer hours thus avoiding hunger pangs.
Stimulates Weight Loss:
It is a well-known fact that foods rich in fibre reduce hunger and aid in losing weight. While soluble fibre facilitates bile excretion for smooth digestion and insoluble fiber prevents constipation. Traditional medicine practitioners suggest drinking water boiled with chickpeas to reduce appetite and to cut down on calorie intake.
Keeps Heart Healthy:Chickpeas available black in colour are a good mix of antioxidants, anthocyanins, cyanidin, delphindin, phytonutrients that help in maintaining healthy blood vessels. Being rich in folate, magnesium and other minerals, these legumes prevent formation of plaque in the arteries, blood clots. Include black chana in your diet at least twice in a day to maintain good cardiovascular health.
Strengthens Bones And Joints:
Vast reserves of calcium, and magnesium in kala chana assure the intake of vital essential nutrients for increasing bone density and improving joint flexibility. Adding this wholesome legume to the daily diet in moderate quantities averts the risk of arthritis, osteoporosis and other debilitating illnesses in old age. Furthermore, kala chana is blessed with iron, which is crucial for the synthesis of collagen – a major protein for fortified bones and joints.
Chickpea Flour & Multani Mitti Face PackIngredients:
1 tsp of fine chickpea flour1 tsp multani mitti or Fuller’s EarthWaterMethod:Mix chickpea flour and multani mitti along with water into a fine pasteApply it evenly on the face and neckWash it after 15 minutes. Do not apply soapBenefits:Chickpea flour provides instant glow and clears tan while multani mitti clears skin from excess oil and blemishes. These both ingredients open the clogged skin pores, improve blood circulation.
