Bengal Gram (Kala Chana) – Whole Brown Chickpea

Description

Kala chana — whole Bengal gram — is rustic, hardy and deeply filling, the kind of pulse that turns a simple sundal or curry into a complete meal. High in protein and fibre with a satisfying bite, it’s grown chemical-free for honest, old-fashioned nourishment.

In your kitchen

Soak overnight, then pressure-cook for curries, sundal and protein-packed salads. Hearty, filling and high in fibre.

Why you’ll love it

• Chemical-Free – Grown and processed without synthetic pesticides or chemicals
• Gluten-Free – Naturally gluten-free, suitable for gluten-sensitive diets
• High in Protein – A good plant-based protein source for everyday strength
• High in Fibre – Dietary fibre that supports healthy digestion and keeps you fuller
• Iron-Rich – Contains iron, which supports energy and everyday vitality
• Keeps You Fuller – Slow-release energy that keeps you satisfied for longer

Frequently asked questions

Kala chana vs kabuli chana — which do I want?
Kala chana (this one) is smaller, darker, firmer and earthier — it holds its bite in sundal, curries and salads. Kabuli is larger and creamier — the hummus and chana-masala chickpea. Most kitchens keep both.

How long should I soak it?
Overnight, or at least 8 hours — it’s a dense bean. Then pressure-cook 4–5 whistles. Soaked and sprouted, it also makes a superb high-protein salad base.

Storage

Store in an airtight container in a cool, dry place, away from moisture and direct sunlight. Best used within 6 months of packing.

The Krish Royal Organics promise

Sourced direct from farmers who grow without synthetic chemicals. Certified under NPOP (India Organic), FSSAI, APEDA, ISO 9001:2015 and ISO 22000:2018. Freshly packed in small batches.