Sellers
Divine Agro Kala Chana - 1kg
Rs. 215.00
Estimated delivery between September 02 and September 04.
Rs. 215.00
Rs. 215.00
Divine Agro Kala Chana
Divine Agro Kala Chana consists of premium, whole dried black chickpeas (Cicer arietinum), harvested from India’s optimal pulse-growing regions. These dark, small, and rough-skinned seeds are left unpolished and completely raw to retain their dense nutritional value. Known for their high concentration of plant-based protein, iron, and dietary fiber, these chickpeas deliver a robust, earthy flavor and a satisfyingly firm, toothsome texture to a wide range of traditional curries, dry stir-fries, and healthy salads.
Technical Specifications & Product Matrix
| Attribute | Specification |
| Product Type | Whole Black Chickpeas (Kala Chana) |
| Nutritional Profile | Extremely high in dietary fiber, low glycemic index, rich in non-heme iron and protein |
| Texture & Flavor | Firm, earthy, nutty, and highly robust |
| Purity Standards | 100% Raw and unpolished; mechanically sorted to remove dust, stones, or broken seeds |
| Key Benefits | Supports sustained energy levels, digestive wellness, and healthy blood sugar management |
The Nutritional & Physical Science of Kala Chana
In nutritional and food sciences, black chickpeas are highly valued as a dietary powerhouse due to their unique composition:
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Sustained Energy & Low Glycemic Index (GI): Kala chana is packed with complex carbohydrates and high amounts of soluble fiber. This structural matrix slows down digestion, allowing glucose to release gradually into the bloodstream to prevent spikes in energy and blood sugar.
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Rich in Plant Protein & Iron: Serving as an exceptional source of protein for vegetarian and vegan diets, black chickpeas also contain significant amounts of non-heme iron, which helps support healthy oxygen transport throughout the body.
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The Retained Outer Seed Coat: Because Divine Agro keeps these chickpeas in their natural, unpolished state, the outer seed coat (hull) remains intact. This hull contains the highest concentration of prebiotic fibers, which feed your beneficial gut bacteria and support healthy digestion.
Preparation & Optimal Cooking Sequence
Because whole black chickpeas have a dense, highly fibrous outer skin, they require dedicated soaking to hydrate their core and soften effectively. Follow this recommended kitchen sequence:
Wash the kala chana 2 to 3 times in cool running water. Place them in a large bowl with plenty of water (about 3 cups of water for every 1 cup of chickpeas) and let them soak for at least 8 to 12 hours (ideally overnight). The seeds will absorb the water, doubling in size.
Drain the soaking water and rinse the plump chickpeas one more time. Place them in a pressure cooker with fresh water and a pinch of salt. Cook on medium-high heat for 5 to 6 whistles, then lower the heat and let them simmer for an additional 5 minutes until tender.
The tender, cooked chickpeas can now be simmered in a warm, tomato-onion gravy for a classic curry, or drained and tossed with chopped cucumber, tomatoes, lemon juice, and chaat masala for a refreshing, protein-packed salad (Kala Chana Chaat).
Storage Advisory: To keep your black chickpeas fresh and prevent pantry pests, transfer them into an airtight glass or heavy-duty food-grade container immediately after opening. Store in a cool, dry, and dark pantry. Properly stored dry kala chana can easily maintain its nutritional quality and freshness for up to a year.
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