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Chana

Discussion in 'Recipe Central' started by ihsnm, Jan 17, 2010.

  1. ihsnm

    ihsnm New IL'ite

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    Hello,
    Recently I was in the market and I saw Mahabaleshwari Chana. Below is the picture for it.
    [​IMG]
    - Quality Mahabaleshwari Chana

    Is it different from Roasted Chana/Dalia/Pappulu/Putnala pappulu. Below is the picture for it.
    [​IMG]

    Are the above two chana types same? Is the only difference between both the above chana types just that Mahabaleshwari Chana has skin and Dalia doesn't have skin and it is split?

    If there are more differences, please explain what are the differences in detail. Thanks.
     
    Last edited: Jan 17, 2010
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  2. ihsnm

    ihsnm New IL'ite

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    I read that when fresh green chickpeas/garbanzos are dried, we get black chickpeas/Kala Chana. When they are skinned and split, we get chana dal. And when Kala Chana is roasted and skinned and split, we get dalia/pappulu/bhuna chana.

    What about Kabula Chana/White Garbanzo beans/White Chickpeas? How do we get them? And do we get Chana Dal from White chickpeas as well?

    Please enlighten.

    Thanks.
     
    Last edited: Mar 1, 2010

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