Black Chana 500g

Authentic Hukamchand Black Chana (Kala Chana) 500g in Thailand

Hukamchand Black Chana (Kala Chana) is an unpolished, nutrient-dense variety of desi chickpeas (Cicer arietinum) prized across South Asian, Middle Eastern, and Mediterranean culinary traditions. Unlike commercial hybrid varieties, desi black chana features a smaller kernel, a deep russet-brown seed coat, and a concentrated nutty, earthy flavor that maintains firm textural integrity even after extended pressure cooking.

Imported fresh and packaged under strict hygienic quality controls, Hukamchand ensures each 500g pouch contains uniform, whole-grain legumes free from artificial colorings, chemical polishes, dust, or field stones.

Key Nutritional Benefits & Dietary Profile (Per 100g Serving)

Black chana is widely recognized as a nutritional powerhouse, making it an essential pantry staple for active households, athletes, vegetarians, and health-conscious families across Thailand:

• 13g Plant-Based Protein: Supports lean muscle maintenance and sustained cellular recovery without dietary cholesterol.
• 17g Dietary Fiber: Contains soluble and insoluble fibers that slow glucose absorption, promoting satiety and supporting digestive health.
• Low Glycemic Index (GI ~28): Assists in maintaining balanced post-prandial blood sugar levels compared to refined carbohydrate staples.
• Rich in Micronutrients: Provides essential dietary Iron (helping red blood cell oxygenation), Magnesium, Potassium, and Folate.

Culinary Preparation & Cooking Guidelines

Because unpolished desi chickpeas possess a resilient fibrous outer husk, proper pre-soaking ensures tender, creamy kernels while optimizing digestibility:

1. Hydration (Soaking): Rinse 1 cup of black chana under cold running water. Soak in 3 cups of fresh drinking water for 6 to 8 hours (or overnight). The legumes will double in physical volume.
2. Pressure Cooker Method (Fastest): Transfer soaked chickpeas with fresh water (ratio 1:3) and a pinch of salt. Cook on medium-high pressure for 5 to 6 whistles (approximately 15–20 minutes), then allow natural steam release.
3. Traditional Stovetop Method: Simmer soaked chickpeas in a heavy-bottomed covered pot with ample water for 45 to 55 minutes until kernels can be easily compressed between two fingers.
4. Versatile Recipe Ideas: Perfect for authentic North Indian Kala Chana Masala, spicy South Indian Sundal, nutrient-dense sprouted chickpea chaat with diced cucumbers and lime, or slow-simmered Middle Eastern chickpea stews.

Thailand Tropical Climate Storage & Shelf-Life Protocol

Thailand’s tropical ambient climate frequently exceeds 32°C and 80% relative humidity, which can degrade exposed legumes. To preserve peak freshness and prevent pantry pests:

• Store unopened pouches in a cool, dark kitchen cabinet away from direct sunlight and stovetop steam.
• Once opened, transfer the unwashed legumes into an airtight food-grade glass jar or secure PET container.
• For extended storage beyond 3 months in high-humidity periods, store the sealed container inside the refrigerator crisper drawer.
• Shelf Life: Best consumed within 6 months from the packaging date stamped on the pouch for optimal flavor and cooking tenderness.

Technical Specifications Matrix