Black chickpeas (kala chana)
काला चना · ಕಡಲೆ ಕಾಳು · கொண்டைக்கடலை
Dals & Pulses
Sundal, chaat and the Ashtami prasad. Nuttier and firmer than kabuli chana.
What to know
Soak at least eight hours. Unlike kabuli chana it stays firm even when fully cooked, so go by taste rather than by whether it has softened.
- If you cannot get it
- Try: kabuli chana
Measures
- 1 cup ≈ 165 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.