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.
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.
