BLACK CHICKPEA ? KALA CHANA IN URDU ! HEALTH BENEFITS AND USES OF BLACK CHICKPEA ! BLACK CHICKPEA CURRY RECIPE !

 WHAT IS BLACK CHICKPEA ? kALA CHANA:

 Black chickpeas are a type of chickpea that have a

dark brown or black color and a smaller size than the common cream-colored chickpeas. 

Black chickpeas are a rare kind of chickpea found in Pakistan, India and a tiny part of Italy. However, these countries actually grow different varieties.

They are also known as kala chana, desi chana in Pakistan or Bengal gram in India, where they are widely cultivated and consumed. Black chickpeas are rich in protein, fiber, iron, and antioxidants, and have a nutty flavor and firm texture.

Black chickpeas grow on an annual plant that belongs to the pea family. The plant has dark green, compound leaflets and small flowers that can be purple, white, pink, or blue. 

The seeds develop in oblong, swollen pods that are

about an inch long and contain one or two seeds each. The plant can grow up to 18 inches tall and prefers a cool and dry climate with full sun exposure. 

The plant is also drought-tolerant and can fix nitrogen in the soil, making it a beneficial crop for farmers.. They are rich in protein, fiber, minerals, vitamins, and antioxidants. They are used to make various dishes in South Asian cuisine, such as dal, curry, idli, dosa, and vada.

  HEALTH BENEFITS OF BLACK CHICKPEAS :

Black chickpeas have many health benefits for your body and mind.

Black chickpeas are high in fiber, which helps in

keeping you full for longer and reducing your appetite. Fiber also helps in lowering cholesterol levels and preventing obesity-related diseases. Black chickpeas are low in calories and fat, which makes them a perfect snack for weight watchers.

Black chickpeas are low on the glycemic index, which means they do not cause a sudden spike in blood sugar levels after consumption. 

They also contain resistant starch, which slows down the digestion and absorption of carbohydrates. This helps in regulating blood sugar levels and preventing diabetes.

Black chickpeas are a good source of zinc, which is essential for the functioning of the immune system. Zinc helps in fighting infections and inflammation, and also aids in wound healing. Black chickpeas also contain vitamin C, which enhances the production of white blood cells and antibodies.

Black chickpeas are rich in potassium, which helps in maintaining a healthy blood pressure and preventing hypertension.

 Potassium also balances the sodium levels in the body and reduces the risk of stroke and heart attack. Black chickpeas also contain folate, which lowers the levels of homocysteine, a harmful amino acid that can damage the blood vessels.

 Black chickpeas are a great source of iron, which is vital for the production of red blood cells and hemoglobin. 

Hemoglobin carries oxygen to the cells and tissues, which improves your energy levels and prevents anemia. Black chickpeas also contain copper, which helps in the absorption of iron.

              USES OF BLACK CHICKPEAS :

Black chickpeas are versatile and can be used to

make various dishes in South Asian cuisine.

 DAL is a thick soup or stew made from black chickpeas or other lentils.

 It is usually cooked with spices, herbs, onions, tomatoes, garlic, ginger, and other ingredients. Dal can be eaten with rice, roti, naan, or bread as a main course or a side dish.

CIRRY is a dish made from black chickpeas or other vegetables cooked in a sauce of spices, coconut milk, yogurt, or water. 

Curry can be mild or spicy depending on your preference. Curry can be served with rice, roti, naan, or bread as a main course or a side dish.

 IDLI is a steamed cake made from fermented batter of black chickpeas and rice. It is soft, fluffy, and spongy in texture.

 Idli is usually served with sambar (a vegetable stew) and chutney (a spicy sauce) as a breakfast or snack.

 DOSA is a thin crepe or pancake made from fermented batter of black chickpeas and rice.

 It is crisp and golden on the outside and soft

 on the inside. Dosa can be stuffed with potatoes, cheese, vegetables, or meat as a filling. Dosa is usually served with sambar and chutney as a breakfast or snack.

VADA is a deep-fried fritter made from soaked and

ground black chickpeas. It is crispy on the outside and soft on the inside. Vada can be flavored with spices, herbs, curry leaves, onion, green chilies, or coconut. Vada is usually served with sambar and chutney as a breakfast or snack.

              BLACK CHICKPEA CURRY:

INGREDIENTS:

1 cup black chickpeas, soaked overnight and

drained

2 tablespoons oil

1 teaspoon cumin seeds

1 onion, finely chopped

2 teaspoons ginger garlic paste

2 green chilies, cut in small pieces 

1/4 teaspoon turmeric powder

1/2 teaspoon salt or according to your taste 

1/4 teaspoon red chili powder

2 teaspoons coriander powder

1/4 teaspoon garam masala

2 tomatoes, pureed

2 cups water

2 tablespoons cilantro, chopped

                  HERE IS THE RECIPE:

Heat oil in a pressure cooker and add cumin seeds. When they crackle, add onion and sauté until golden brown.

Add ginger garlic paste and green chilies and sauté for a few seconds.

Add turmeric, salt, red chili, coriander and garam masala and mix well.

Add tomato puree and cook until oil separates.

Add black chickpeas and water and mix well. Close the lid and pressure cook for 15 minutes or until the chickpeas are soft.

Garnish with cilantro or coriander with Ginger and serve hot with rice or roti.

    IT'S CALLED HERBS TREAT AND TASTE: