Brown Chickpea/ கருப்பு கொண்டைக் கடலை

Description

Brown Chickpea, known as Kala Chana in Hindi and கருப்பு கொண்டைக்கடலை in Tamil, is one of the oldest cultivated legumes in India. It has been a part of the Indian diet for centuries and holds a special place in Ayurveda for its health-enhancing qualities. Its earthy flavor and firm texture make it a versatile ingredient suitable for both everyday meals and festive delicacies.

Compared to white chickpeas, brown chickpeas are smaller, darker, and denser, making them richer in fiber, antioxidants, and micronutrients. They are naturally gluten-free, have a low glycemic index, and are ideal for vegetarians, vegans, and people looking for a wholesome protein source.

Nutritional Profile (per 100g, cooked)

• Calories – ~164 kcal

• Protein – ~9g

• Dietary Fiber – ~8g

• Carbohydrates – ~27g

• Iron – ~4.7mg

• Magnesium – ~48mg

• Potassium – ~291mg

• Folate – ~172 mcg

(Source: USDA FoodData Central)

Health Benefits

1. Rich in Plant Protein – Supports muscle repair, strength, and satiety.

2. Gut Health Support – Fiber aids digestion and maintains a healthy gut microbiome.

3. Blood Sugar Control – Low glycemic index prevents rapid sugar spikes.

4. Heart-Friendly – Potassium and magnesium promote healthy blood pressure.

5. Iron Boost – Helps prevent anemia and fatigue.

6. Weight Loss Aid – Protein and fiber keep you full for longer, reducing cravings.

7. Hormonal Balance – Traditionally recommended for women’s health in Ayurveda.

8. Immune Support – Antioxidants strengthen body defenses.

Ayurvedic Perspective

In Ayurveda, கருப்பு கொண்டைக்கடலை is considered balya (strength-giving) and laghu (light when soaked and cooked properly).

• Balances Kapha and Pitta doshas.

• Often recommended for postpartum recovery.

• Used in herbal preparations to improve stamina and vitality.

Cultural & Historical Significance

• Cited in ancient Indian scriptures as a nourishing food for warriors and farmers.

• A must-have during Navratri fasting rituals in many parts of India.

• In Tamil Nadu, Sundal made from brown chickpeas is a common prasadam offered during festivals.

How to Cook Brown Chickpea

Pressure Cooker Method:

1. Wash and soak overnight (8–12 hours).

2. Drain and add fresh water.

3. Pressure cook for 4–5 whistles.

4. Use in curries, salads, or snacks.

Sundal Recipe:

• Temper mustard seeds, curry leaves, green chili in coconut oil.

• Add cooked chickpeas and grated coconut.

Tip: Adding a few drops of castor oil before cooking can help soften the legumes naturally.

Storage Tips

Our chickpeas are 100% natural and pesticide-free.

• Store in an airtight jar in a cool, dry place.

• Use dried neem leaves or bay leaves to keep pests away.

• If pests appear over time, do not panic — they are harmless compared to toxic pesticides. Simply rinse, sun-dry, and store again.

Research Insights

A study in the British Journal of Nutrition showed that regular chickpea intake improves satiety, lowers cholesterol, and aids in weight management. Another study in Nutrients Journal found that chickpea-rich diets significantly improved glycemic control in diabetics.