Bengal gram, closely related to the chickpea family, is a yellow lentil, rounded on one side and flat on the other. Bengal gram is one of the earliest cultivated legumes. In Indian cuisine, it is popularly known as Chana Dal. Bengal gram seeds are small and dark and have a rough coat. It is majorly cultivated in India, Pakistan, Bangladesh, Iran and Mexico.
In the Indian vegetarian culinary scenario, Bengal gram is a major ingredient. It is essentially used in making curries. In the southern India, unripe grams are picked and consumed as snack and the leaves are added in the making of salads.
Since bengal gram is a protein-rich supplement, it is considered a popular alternative for animal or meat protein. Regular consumption of Bengal gram helps in reducing protein malnutrition It also helps in lowering the cholesterol level in the bloodstream. Chana dal is good for diabetic patients as it has a low glycaemicI index.
There are two main kinds Of Bengal Gram Desi, which has small, darker seeds and a rough coat, cultivated mostly in the India, Bangladesh, parts of Pakistan, Ethiopia, Mexico, and Iran. Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, India, Pakistan and Chile, also introduced during the 18th century to Ind.
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