It is a type of pulse, a staple food in many countries and plays an enhanced role in the diets of vegetarians around the world. Chana is a powerhouse of nutrients, rich in proteins, dietary fiber and complex carbohydrates with a bevy of vitamins and minerals. It is low in fat with zero cholesterol and because it is a plant food, it contains potentially health-beneficial phytochemicals.
To boil them, first wash them thoroughly in cold water until water runs clear; then in a large pot, place soaked kala chana and cover completely with water. Add salt to taste. Cook it with a lid on it. Remove from heat and drain it. Also, it can be cooked in a pressure cooker. Wash and soak black chickpeas in plenty of water, overnight.
Whole chana is a rich source of fiber Chana contains calcium, potassium and some essential micronutrient minerals such as manganese, copper and selenium. It also contains iron and zinc which is similar to seafood, meat and poultry. Black chana is also a source of several water-soluble vitamins such as B-complex vitamins, folic acid and vitamin C and fat-soluble vitamins such as vitamin A, vitamin E and vitamin K. Whole black chana is good source of protein, with 17 percent protein and 60 percent carbohydrates.