Heera Boiled Kala Chana are brown chickpeas, also known as black chana, that come already cooked in a tin. The 400G is a single 400g tin, and the 16/240 in the name is a supplier case configuration reference rather than a cooking instruction. Because they are pre boiled, there is no soaking or lengthy cooking, unlike the dried version of the same pulse.
Cooking and Uses: Drain and rinse the chana, then add to your dish. They are a natural fit for kala chana curry, tangy chaat, warm salads and stews. Their firm texture means they keep their shape through simmering, and being pre cooked they only need heating through.
Store unopened tins in a cool, dry place. After opening, transfer any unused chana to a covered container, refrigerate and use within a day or two.
A: It is brown or black chickpea, smaller and nuttier than the common pale chickpea, popular in South Asian cooking.
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