Bengal Gram (Cicer arietinum) Other names of this pulse are gram, chana and chickpea.
The Bengal gram seeds vary in size and are beaked, round, semiround, wrinkled or semi-wrinkled in shape. The seed-coat is either brown, light brown, yellow, orange, black, white or green. The cotyledons are yellow or pale yellow.
The immature grain is eaten raw or boiled as a vegetable, spiced and cooked. When ripe, the grain is consumed in the form of whole grain, dhal and basin (gram flour). The whole grain is also consumed after cooking and mixing with salt or sugar or spices. Gram flour is used as one of the chief ingredients, along with ghee and sugar, in the preparation of many forms of Indian confectionery, such as Mysore-pak. Savory items like bajias are also made out of it. In Gujarat, Khaman a fermented product prepared from coarsely ground Bengal gram dhal and salt, and cooked like dhokla, is very popular.
The proteins of the gram are deficient in tryptophan and sulphur-con- taining amino acids. The proteins are more digestible and better assimilated than those in other pulses. On the whole, Bengal gram protein is the best pulse protein owing to its high net-protein-utilization value.
Whole dried Bengal gram (chana) seeds can be cooked or boiled, and they’re also commonly soaked overnight and eaten raw. To prepare dal, the seeds are softened by sprinkling them with water overnight and then drying them before milling. When ground, Bengal gram seeds create a flour that is widely used in Indian cuisine, particularly in sweets made with ghee and sugar. This flour also serves as a base for savory treats like sev, chila, pakoras, and curries like koftas. Additionally, the green pods and tender shoots of the Bengal gram plant can be used as vegetables.
Bengal gram is known for its health-promoting properties. When soaked overnight and eaten with honey, it works as a general tonic. The liquid from soaking and mashing the seeds is also thought to be beneficial. Sprouted Bengal gram is rich in B-complex vitamins and vitamin C, making it a highly nutritious choice. Cooked, sprouted gram provides a nourishing food option, especially recommended for children and those in recovery from illness.
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