This article provides an overview of whole Bengal gram, what it tastes like, its availability, alternative names, and of course what other ingredients make whole Bengal gram substitutes.
What is Whole Bengal Gram?
Whole Bengal gram is a type of chickpea that is commonly used in Indian cuisine, especially in making curries or dal. They are small in shape, dark brown in color, and very rich in protein, which makes them a key ingredient in vegetarian foods.
Whole Bengal gram can also be eaten dried and seasoned as a healthy snack, as they are also rich in fiber and minerals,
What does Whole Bengal Gram taste like?
Whole Bengal gram tastes similar to regular chickpeas, with a starchy but rather mild flavor. They can be described as having a slightly earthy and nutty taste and a buttery texture.
Is Whole Bengal Gram readily available in Supermarkets?
Unfortunately, Whole Bengal gram is not as popular in western cuisine and therefore not as readily available in supermarkets. Your best shot would be to try an Indian market or online retailer.
What are some alternative names for Whole Bengal Gram?
Whole Bengal gram may be referred to as kala chana, chana dal or simply whole gram.
What is a good substitute for Whole Bengal Gram in recipes?
Luckily, there are a number of great substitutes for whole Bengal gram. These include:
- Whole Bengal gram is best substituted for yellow split peas, especially in dal, and green split peas will work well also.
- Alternatively, you can also use
- Regular Chickpeas or Black Lentils
What cuisines is Whole Bengal Gram used in?
Whole Bengal gram, also known as chana dal, is a type of pulse that is commonly used in Indian, Pakistani, and Bangladeshi cuisine. It is a good source of protein, dietary fiber, and essential minerals and is often used in vegetarian and vegan dishes. Here are some cuisines where whole Bengal gram is commonly used:
Indian Cuisine
Whole Bengal gram is a staple ingredient in Indian cuisine and is used to make a variety of dishes such as dal makhani, chana dal fry, and chana masala. It is also used to make snacks such as bhel puri, which is a popular street food made with puffed rice, vegetables, and chana dal.
Pakistani Cuisine
Whole Bengal gram is also a common ingredient in Pakistani cuisine and is used to make dishes such as chana chaat, which is a spicy salad made with boiled chana dal, onions, tomatoes, and chutneys.
Bangladeshi Cuisine
Whole Bengal gram is used in Bangladeshi cuisine to make dishes such as chana dal bhuna, which is a spicy and flavorful dish made with chana dal, onions, tomatoes, and spices.
Middle Eastern Cuisine
Whole Bengal gram is used in Middle Eastern cuisine, particularly in Lebanese cuisine. It is used to make dishes such as hummus, which is a dip made with mashed chickpeas, tahini, and garlic.
Southeast Asian Cuisine
Whole Bengal gram is also used in some Southeast Asian cuisines, particularly in Indonesian and Malaysian cuisine. It is used to make dishes such as gado-gado, which is a salad made with vegetables, tofu, and boiled eggs, and dalca, which is a vegetable and lentil curry.