Search results
Results from the WOW.Com Content Network
The most common variety of chickpea in South Asia, Ethiopia, Mexico, and Iran is the desi type, also called Bengal gram. [35] It has small, dark seeds and a rough coat. It can be black, green or speckled. In Hindi, it is called desi chana 'native chickpea' or kala chana 'black chickpea', and in Assamese and Bengali, it is called boot or chholaa ...
Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent , including Indian , Bangladeshi , Burmese , Nepali , Pakistani , Sri Lankan and Caribbean cuisines.
1 tablespoon split Bengal gram (chana dal, soaked and drained) Scraped coconut for garnishing 8-10 curry leaves 2-3 green chillies, split 2 teaspoons tamarind pulp 1 teaspoon mustard seeds 0.5 teaspoon turmeric powder 8-10 black peppercorns 2-3 cloves 1 teaspoon fennel seeds 2 teaspoons poppy seeds 2-3 green cardamoms pinch of asafoetida. salt
A salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine.
It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, [2] but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans. [3] [4]
The sweet is made by stirring boiled split Bengal gram, ground coconut paste, and sugar over a low flame and adding ghee while cooking. The mixture is then rolled out while still hot and cut into squares or other shapes. [1]
Satui is prepared by dry-roasting grains or grams, most often barley or Bengal gram. In Odisha, Satui or Chatua is made by dry-roasting cashew, almond, millet, barley and chickpea and grinding to a fine flour. The traditional way of preparing sattu involves the use of an iron vessel in which the grains or grams are roasted in sand.
Split mung beans (mung dal) is by far the most popular in Bangladesh and West Bengal (moog dal, (মুগ ডাল)). It is used in parts of South India, such as in the Tamil dish ven pongal. Roasted and lightly salted or spiced mung bean is a popular snack in most parts of India.