Heera Kala Chana 1kg

Chana soaked on Thursday night, the steel vessel full to the brim by Friday morning.

• What: Black chickpeas (karuppu kondai kadalai)
• Pack: 1 kg
• Brand: Heera
• Best for: Sundal, kala chana masala, chaat

Black chickpeas, also called karuppu kondakadalai (Tamil) · kadala (black) (Malayalam) · kari kadale (Kannada) · nalla senagalu (Telugu) · kala chana (Hindi, Gujarati) · kale harbhare (Marathi) · kale chane (Punjabi) · kalo chola (Bengali).

What it is

Heera comes from P&B (Foods) Ltd, a Bradford wholesaler that calls itself one of the largest independent distributors of Asian foods across Britain and Europe. Kala chana is the small, dark-skinned chickpea, cooked all over India, from Navaratri sundal in Tamil homes to the black chana served with poori and halwa at Ashtami in the North.

It is firmer and nuttier than white chickpeas, with a skin that stays on, and it takes longer to cook. Choosing between pulses? Kala chana for sundal and a darker masala; chana dal for kootu, vadai and poriyal; kollu (horse gram) for earthy rasam.

Tip: For sundal, cook with salt until just soft, drain well, then temper with mustard, urad dal, curry leaf, dried chilli and grated coconut.

Goes well with: Heera Desiccated Coconut Fine, Heera Black Mustard Seeds, Shan Garam Masala

Kala chana (black chickpeas)

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