The country cousin of Kabuli Chana is more sophisticated than we thought!
All of us are familiar with the Bengal gram. The brown Bengal gram is part of Indian diet through:
* its split and skinned version called chana dal/kadala paruppu,
* its flour, known as besan/kadala maavu, aside from
* pottu kadalai/roasted Bengal gram.
An important source of plant protein for all of us. And most of us love them all!
But here is the twist to the tale.
Bengal gram is usually seen and consumed in the Brown colour.
But at Bio Basics, we have joyfully discovered its close cousins - Green and Black Bengal Gram!
And turns out, it is NOT JUST the color that is different.
Four key differences:
1. Taste: Brown Bengal gram, although most common, has a robust nutty flavour. While the Black version has a more earthy flavour. and the Green has a mildly sweet taste.
2. Size: Black chana is smaller than even the Brown chana (which is smaller than Kabuli as it is).
3. Texture: Green chana is smoother, compared to the Brown, which is more rough surface.
4. Nutrition: Brown is rich in fibre, protein and iron, while Black has more antioxidants, and a higher protein content. Green has a lower calorie content and has a higher Vitamin C level.
Grown in Upper Karnataka, all three come to us from an organic farmer cooperative.
A classic example of how Diversity can be Delicious!
If only we keep an open mind, a curious mind.
And then we can enjoy Diversity in Taste, Texture, Nutrition on our plates!
