{"title":"Kala Chana","description":"\u003cp\u003eKala chana, also called desi chana, black chickpeas or kondakadalai in Tamil, is the older, smaller type of chickpea grown across India. It is firmer than white chickpeas and keeps its shape even after long cooking. Split and skinned, it becomes chana dal, and ground into flour it becomes besan, so it quietly underpins a large part of the North Indian kitchen. You will find it in beans and chickpeas, next to the larger white chickpeas.\u003c\/p\u003e\u003cp\u003eOn the eighth day of Navratri, many Punjabi and North Indian families cook dry kala chana with puri and sooji halwa for the kanjak meal. In Tamil homes it becomes sundal for Navaratri evenings, tempered with mustard seed, curry leaves and grated coconut. Kerala and Sri Lankan cooks make kadala curry to eat with puttu or string hoppers, and devilled kadala is a favourite snack with onion and dried chilli. It is also sprouted for chaat and salads.\u003c\/p\u003e\u003cp\u003eSoak kala chana for at least ten hours, as the thick skin slows the water getting in. Pressure cook for six to eight whistles, or allow up to two hours in an open pan. Keep the cooking water: it is full of flavour and makes a good base for a thin rasam or soup. For other whole pulses, try kidney beans or horse gram.\u003c\/p\u003e","products":[{"product_id":"fudco-kala-chana-1-5kg","title":"Fudco Kala Chana 1.5kg","description":"\u003cp\u003eFudco Kala Chana are small, dark brown chickpeas, also called black chana or desi chana, with a thicker skin and a nuttier, earthier taste than the large white kind. They keep a firm bite after cooking, which makes them right for dry curries, sundal and chaat. The 1.5kg bag is a good size for families who cook them every week. Find more in our \u003ca href=\"\/collections\/kala-chana\"\u003eKala Chana\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePick over and rinse the chana, then soak overnight in cold water. Pressure cook with salt for about 20 minutes, or simmer for around an hour and a half until tender. Cook them in a tomato and onion masala for kala chana curry, temper with mustard seed, curry leaves and coconut for South Indian sundal, or toss with onion, tomato, lemon and chaat masala for a quick chaat. Keep the cooking water for soup or dal.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso known as black chana or desi chana\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003cli\u003eSoak before cooking and check for small stones\u003c\/li\u003e\n\u003cli\u003eMay contain nuts, sesame, gluten, milk, celery, soya, mustard and sulphites\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572484391251,"sku":null,"price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-kala-chana-1-5kg-front.png?v=1792767629"}],"url":"https:\/\/chandrastores.co.uk\/collections\/kala-chana.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}