Indian Chickpeas-Bengal Gram

Indian pulses of the split Bengal gram variety are also known as chickpeas or garbanzo beans. The best ones out there are cultivated with advanced, cutting-edge farming technologies and all-natural fertilizers. Besides which, these grams are colored yellow and are acquired in split form, hence their name. They’re produced in such a way that all the nutritive agents and proteins are maintained. A lot of these grams are sold as competitive prices to boot.

Description of Bengal Grams
The Bengal gram (Cicer arietinum) is a legume that’s edible and comes from the Fabaceae family and the Faboideae subfamily. As show in the nutritional facts section, Bengal grams are protein rich and one of the earliest cultivated vegetables around; in fact, the Middle East contains Bengal gram remains that are around 7,500 years old. The Bengal gram plant grows over eight to twenty inches high, and either side of its stem sports small, feather-like leaves. This type of pulse has each seedpod containing two or three peas. It has flowers that are colored white and decorated with pink, violet, or blue veins as well.

Bengal Gram Health Benefits
Bengal grams serve as an excellent molybdenum source. It’s also rich in fiber and folic acid as well. They also provide you with lots of zinc, copper, iron, and protein. If you have imbalanced blood sugar levels, the Bengal gram can go a long way in improving it to healthy levels. Besides which, these Indian pulses contain both insoluble and soluble dietary fiber, which assist in removing cholesterol-containing bile from your body.

If you want to prevent digestive diseases like diverticulitis or irritable bowel syndrome, then Bengal grams is a viable method of prevention. The Bengal Gram also features manganese as one of its foremost nutrients, which is a cofactor in a multitude of enzymes that assist with your body’s energy production. It also contains phytochemicals named sponins that can serve as antioxidants too. Eating Bengal grams could minimize hot flashes in post-menopausal women, protect against osteoporosis, and lower the risk for breast cancer.

Requirements for Growth and Types
A tropical to subtropical weather with more than sixteen inches of rainfall is needed in order for Bengal grams to grow healthy and strong. Yields are typically much lower when it comes to growing them in temperate climates, but they can be grown during such weather regardless. As for the different types of chickpeas, there are two varieties: the Desi, which has small, darker seeds and a rough coat that’s mostly grown in Iran, Mexico, Ethiopia, and the Indian subcontinent.

Then there’s the Kabuli, which is the larger, lighter-colored version of the legume with a smooth coat that’s mainly cultivated in Chile, Pakistan, Afghanistan, Northern Africa, and Southern Europe. It was even introduced to the Indian subcontinent way back in the 18th century as well. The Desi is the one mostly known as the Bengal gram or kala chana, while the Kabuli (meaning Kabul in Hindi because they were thought to have originated from Afghanistan) or safed chana is widely propagated all over the Mediterranean.

History of the Bengal Gram
The Bengal gram or the desi is believed to have come first than the Kabuli because it looks quite like the seeds discovered on archeological sites and found in the Southeastern Turkish wild plant ancestor of domesticated chickpeas known scientifically as Cicer reticulatum. What’s more, Bengal grams are perfect for people with blood sugar problems because they contain high fiber content and rate low on the glycemic index when compared to their Kabuli counterparts. The Desi can even be utilized in creating Chana Dal, which is the split Bengal gram with its skin removed.

Local Culinary Uses of Bengal Grams
Matured Bengal grams can be eaten cold or cooked in salads, ground into a flour called gram flour (also known as besan or chickpea flour and is used mostly in Indian dishes), cooked in stews, roasted and spiced as a snack (such as leblebi), cooked and ground into a paste called hummus, stirred into a batter and baked to make farinata, fermented to create an alcoholic drink not unlike Japan’s sake, and ground and shaped into balls and fried as falafel.

Some Bengal gram varieties can even be popped like corn kernels and turned into popcorn (or, in this case, popped grams). The Bengal gram is mainly utilized in creating curries, such that it’s one of the most popular vegetarian foodstuffs in the United Kingdom, Bangladesh, Pakistan, and India. These seeds are all full of protein and they play a large part in the vegan culture of the east as well.

Bengal Gram Usage All Over the World
Many popular Indian dishes are made with Bengal gram flour, and they include mirapakaya baiji telugu and mirchi bajji. Furthermore, unripe grams are usually picked out of their pods and eaten as a raw snack of sorts in Levant as well as in India in general. Salads can also make use of Bengal gram leaves as its green vegetable of choice. Flour made out of this chickpea variant is also employed in creating “Burmese tofu”, which was first popularized among Burma’s Shan people.

The Bengal gram flour is utilized as a batter of sorts to cover a variety of meats and vegetables before they’re fried, like with panelle, the Sicilian chickpea fritter. The flour is particularly useful when it comes to making socca, a Mediterranean flatbread. Meanwhile, the Philippines also make use of Bengal grams preserved in syrup as dessert toppings in Halo-Halo or as standalone sweet snacks. Furthermore, Ashkenazi Jews have a tradition of serving entire Bengal grams at the Shalom Zachar celebrations for male babies.

Generally people with Vata body in Ayurveda should avoid eating food made with Chickpeas.

Nutrition Facts
Servings Size 200gm
Calories 728
Total Fat 109
Saturated Fat 6%
Monounsaturated Fat 2.7gm
Sodium 2%
Total Carbohydrate 40%
Dietary Fiber 139%
Vitamin A 3%
Vitamin C 13%
Calcium 21%
Iron 69%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because it has not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Comments

  1. Good info.

  2. a k gupta says:

    please tell me some thing about black gram.

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