Farm Bandi Kala Chana (black chickpeas, Bengal gram) is smaller and darker than kabuli chana, with a nuttier flavour and firmer bite that holds up to long cooking.
How to cook: Rinse and soak overnight, then pressure cook until tender. Use for kala chana curry, sundal, ghugni, chaat, salads and Ashtami prasad.
- Pack size: 2.5 kg
- Store in an airtight container in a cool, dry place
