Black Chana (Desi Chana) | Pack of 3

Whole black chana — the small, dark desi chickpea — grown in Madhya Pradesh and left unpolished, so the skins stay intact and slightly rough. It has a firmer bite and earthier flavour than the pale kabuli chickpea, and holds its shape well in curries and salads. Sold as a pack of three.

Key Features

• Desi variety: smaller and darker than kabuli chana, with a denser texture.
• Unpolished: no buffing or coating, so the seed coat is left on.
• Plant-based protein: a staple pulse for vegetarian and plant-based cooking.
• Grown in Madhya Pradesh: sourced from farms in the region.
• No additives: nothing added during packing.

Ingredients

Whole black chana (desi chickpea).

How to Use

Rinse and soak overnight, or for at least eight hours, then drain. Pressure cook the soaked chana with fresh water for five to six whistles until tender. Use in kala chana curry, sundal, chaat, salads or dry roasted as a snack.

Product Details

• Pack: 3 units
• Type: whole unpolished desi chickpea
• Origin: Madhya Pradesh
• Storage: airtight container in a cool, dry cupboard

Good to Know

Unpolished pulses may carry the odd stone or broken seed, so pick through and rinse before soaking. Size and colour vary between harvests. Pulses can attract weevils in humid weather — an airtight jar helps.

FAQs

Do I have to soak it?

Yes. Black chana is a hard pulse and needs a full overnight soak to cook evenly.

How is it different from kabuli chana?

Kabuli is larger, paler and softer when cooked. Black chana stays firmer and has a nuttier, more robust taste.

Can I sprout it?

Yes. Soak overnight, drain, and keep in a covered cloth for a day or two until small shoots appear.

How long does it keep?

Stored dry and airtight, it keeps for many months. Cooked chana should be refrigerated and eaten within two days.

Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased