Kabuli Chana

The kabuli chana we produce is rich in proteins and helps in providing strength to the body. It is dehydrated and dried before marketing but retains its flavor if soaked before cooking. The kabuli chana is mostly eaten with a tinge of spice that makes it even tastier to eat. These are also called Garbanzos (also called chickpeas beans, channa and ceci). Kabuli ones are the best quality and are prized. One of the oldest cultivated legume species known, going back as far as 5400 B.C. in the Near East. They are pale and light brown and are used whole. This is popular in North Indian, Mediterranean and Middle Eastern cuisine. In North India it is made into the popular Chola/Channa masala (chilli) dish. In the Middle East it is made into hummus, falafel, and added to pilafs. Common dishes such as cous cous, hummus, chole, are made from Garbanzos. Now they have found their way in Mexican, Cuban and other Latin American cuisine. For easy use soak overnight and discard the water in which they are soaked. Its nutty flavor and minimal fat and versatile qualities make it into popular dishes which soon become a favorite for anyone who tries it.