{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}

{{ 'in_app_browser_popup.desc' | translate }}

MENU CART {{currentCart.getItemCount()}}
Brown Chana 1kg

Brown Chana 1kg

{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{shoplineProductReview.total}} {{'product.product_review.reviews' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'product.product_review.reviews' | translate}}
Quantity Product set quantity
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.


Channa brown gram or Bengal gram is a deep brown coloured bean that is like to kabuli channa, but lesser in size with a bland skin and mild-tasting bean. It is high in dietary fiber and is one of the majority protein-rich beans there is. It is generally is utilized in curries and used to create besan flour. It is consumed boiled, fried and sprouted.

Brown channa is commonly is used in curries and used to make besan flour. It is consumed boiled, sprouted and fried.

Brown channa is a rich source of mineral such as iron, potassium, magnesium, calcium, phosphorous and importantly, molybdenum. Copper, zinc and manganese are present in traces. Vitamins A, C, E and K also constitute as one of the nutrients. It possesses antioxidant properties and aids weight-loss as it helps reduce cholesterol levels and relieve "constipation", and also promotes "digestive health" and healthy skin.

punjabi kala chana curry recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)
  • 3 cups water for soaking black chickpeas
  • 1 medium size onion, finely chopped
  • 1 large tomato, finely chopped
  • 4 to 5 garlic cloves/lahsun, finely chopped
  • 1 to 2 green chilli/hari mirch, finely chopped
  • 1 tsp cumin/jeera
  • ½ tsp kashmiri red chilli powder or degi mirch
  • ½ tsp punjabi garam masala or regular garam masala powder
  • ¼ tsp turmeric/haldi
  • pinch of asafoetida/hing
  • 2 tbsp ghee or oil
  • salt as required
  1. soak the black chickpeas or kala chana overnight or for 8-9 hours.
  2. in a pressure cooker, add 2 tbsp of ghee or oil.
  3. add cumin, crackle them and then add finely chopped onions.
  4. saute the onions till they become light golden.
  5. add garlic, green chilli and saute for 15-20 seconds .
  6. add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
  7. add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds.
  8. then add the kala chana along with all of the water. season with salt and stir well.
  9. pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
  10. lastly sprinkle the garam masala and stir. garnish the kala chana curry with coriander leaves.
  11. serve the kala chana curry with steamed rice, rotis or chappati.

Additional details

Customer Reviews

{{'product.product_review.no_review' | translate}}

Related Products