Kala chana, also called black chickpeas or whole brown gram, are small, dark and firmer than the pale chickpea, with a deep nutty flavour. Heera supplies them dried in a 6x2kg case, which means six 2kg bags in one box for a handy 12kg total. They keep their shape well through long, slow cooking.
Cooking and Uses: Soak overnight, for at least 8 hours, then drain and rinse. Boil for 45 to 60 minutes, or pressure cook for around 20 minutes, until tender but still holding shape. Fold into curries, dry stir fries, chaat and warm salads.
Store in a cool, dry cupboard. After opening, keep in a sealed container and use within the date on pack.
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