Mahanandi

Sanagalu (Kala Chana, Black Chickpeas)

One Chickpea (Chana, Choleye, Sanaga) ~ Different Forms
For This Week’s Indian Kitchen

Green fresh chana – Shelled from pods (and available frozen in Indian grocery shops).

Black chickpeas (Kala Chana) – Result of green chana dried under the sun.

Chana Dal (Bengal Gram, Sanaga Pappu) – Prepared by splitting the black chickpeas and removing the brownish-black outer skins.

Roasted Chana Dal (Dalia, Pappulu) – Prepared by roasting black chickpeas in special kilns and then splitting and removing the brownish-black outer skins.

Contributions From Fellow Bloggers For Indian Kitchen Series

Kavvam (Buttermilk Churner) ~ To “Cool Those Summers”, from Yadbhavishya

Boondhi Strainers and Makers ~ To Prepare Boondhi Laddu, from Foodnewbie

Thanks Vidyanath and Sudha for sending me these photos for Indian Kitchen series.