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Beans, lentils & pulses · Chickpeas & peas

Kala chana (black chickpeas, dried)

Small, dark-brown desi chickpeas with thick skins, sold dried; nuttier and firmer than regular chickpeas.

Also called: black chickpeas, brown chickpeas, desi chana, bengal gram (whole), kadale kalu, konda kadalai

Around the world: काला चना (hi)

A kind of dried chickpeas

3 recipes with it

What it is

Kala chana are the desi type of chickpea: smaller, rougher and dark brown to almost black, with thick skins and a firm, nutty bite. Regular beige chickpeas are the larger kabuli type. When kala chana are split and skinned they become chana dal, and ground they make besan.

Cicer arietinum

How it’s used

  • Simmered in dry or gravy kala chana curry
  • Cooked for chaat and sundal snacks
  • Sprouted and added to salads
  • Served with puri and halwa as a festive offering

Characteristics

Taste
Earthy, nutty and denser than kabuli chickpeas.
Texture
Firm and chewy, with thick skins that stay intact.
When cooked
Needs overnight soaking and long cooking or pressure-cooking.
Sold as
dried, canned
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Cool, dry and dark. Store airtight in a cool, dry place; cooked chana keeps a few days in the fridge.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool cooked legumes quickly and refrigerate; reheat until piping hot and use within a few days.

Nutrition per 100 g

Energy
378 kcal
Protein
20.47 g
Carbohydrate
62.95 g
Fat
6.04 g
Fibre
12.2 g
Sugars
10.7 g

USDA FoodData Central: Chickpeas (garbanzo beans, bengal gram), mature seeds, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with kala chana (black chickpeas, dried)

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