Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

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.

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Contributions From Fellow Bloggers For Indian Kitchen Series

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

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

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

Posted by Indira©Copyrighted in Chana Dal, Indian Ingredients, Indian Kitchen, Indian Utensils, Chana Dal-Roasted (Dalia), Chickpeas-Black (Sunday July 23, 2006 at 3:08 pm- permalink)
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