500g
HealEx Harvest · Pulses
Black Channa (Kala Chana)100kgBulk Value Pack
₹7,999(₹79.99 / kg)₹8,000
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High-Fiber Dark Desi Chickpeas (Kala Chana / Karutha Kadala)
This is whole dried pulse. Soak it, then cook it for curries, dal, or sprouts.
- Ingredients: Whole Dark Brown/Black Unpolished Dried Chickpeas
- Packs: 500g, 1kg, 5kg, 25kg, 50kg, 100kg
- Shelf life: 12 Months. Keep the pouch sealed, or move it to a dry jar, away from sunlight.
- Cook: Soak in water for 8–10 hours.
20.0 g protein and 15.0 g fibre per 100 g. Naturally gluten-free. No additives.
HealEx Harvest Black Channa (Kala Chana / Karutha Kadala / Nalla Senagalu) is the ancient, unpolished dark-seeded chickpea.
Names
- Malayalam: Karutha Kadala / Nadan Kadala (കറുത്ത കടല)
- Telugu: Nalla Senagalu (నల్ల శనగలు)
- Tamil: Karuppu Kondaikkadalai (கருப்பு கொண்டைக்கடலை)
- Kannada: Kari Kadale (ಕರಿ ಕಡಲೆ)
- Hindi: Kala Chana / Desi Chana (काला चना)
- Botanical name: Cicer arietinum (Desi type)
At a glance
| Taste | Deep, earthy, robust nutty flavor with high chew and firm texture |
| From | Native pulse farms of Telangana, Andhra Pradesh and Maharashtra |
| Shelf life | 12 Months |
| Packs | 500g, 1kg, 5kg, 25kg, 50kg, 100kg |
Food facts
- Extraordinary Dietary Fiber (15.0g / 100g): Dense seed coat provides maximum prebiotic roughage for digestive regularity.
- Exceptional for Sprouting: Easily sprouts in 24 hours, multiplying active enzymes, Vitamin C, and bioavailable protein.
Nutrition (per 100 g)
| Nutrient | Per 100 g |
|---|---|
| Energy | 360 kcal |
| Protein | 20.0 g |
| Dietary Fiber | 15.0 g |
| Iron | 6.0 mg |
| Calcium | 80 mg |
How to use it
- Overnight Soak: Soak in water for 8–10 hours.
- Kerala Kadala Curry: Pressure cook soaked chana for 5–6 whistles. Simmer with roasted coconut paste, shallots, curry leaves, and spices; serve with hot Puttu or Appam.
- Sprout Salad: Sprout for 24 hours. Toss with cucumber, tomato, lemon juice, green chilies, and rock salt for a high-protein post-workout bowl.
- Traditional Chana Chaat: Temper cooked kala chana with ginger, hing, amchur, and green chilies for evening high-fiber snacking.
Cook this
Description & Nutrition
High-Fiber Dark Desi Chickpeas (Kala Chana / Karutha Kadala)
This is whole dried pulse. Soak it, then cook it for curries, dal, or sprouts.
- Ingredients: Whole Dark Brown/Black Unpolished Dried Chickpeas
- Packs: 500g, 1kg, 5kg, 25kg, 50kg, 100kg
- Shelf life: 12 Months. Keep the pouch sealed, or move it to a dry jar, away from sunlight.
- Cook: Soak in water for 8–10 hours.
20.0 g protein and 15.0 g fibre per 100 g. Naturally gluten-free. No additives.
HealEx Harvest Black Channa (Kala Chana / Karutha Kadala / Nalla Senagalu) is the ancient, unpolished dark-seeded chickpea.
Names
- Malayalam: Karutha Kadala / Nadan Kadala (കറുത്ത കടല)
- Telugu: Nalla Senagalu (నల్ల శనగలు)
- Tamil: Karuppu Kondaikkadalai (கருப்பு கொண்டைக்கடலை)
- Kannada: Kari Kadale (ಕರಿ ಕಡಲೆ)
- Hindi: Kala Chana / Desi Chana (काला चना)
- Botanical name: Cicer arietinum (Desi type)
At a glance
| Taste | Deep, earthy, robust nutty flavor with high chew and firm texture |
| From | Native pulse farms of Telangana, Andhra Pradesh and Maharashtra |
| Shelf life | 12 Months |
| Packs | 500g, 1kg, 5kg, 25kg, 50kg, 100kg |
Food facts
- Extraordinary Dietary Fiber (15.0g / 100g): Dense seed coat provides maximum prebiotic roughage for digestive regularity.
- Exceptional for Sprouting: Easily sprouts in 24 hours, multiplying active enzymes, Vitamin C, and bioavailable protein.
Nutrition (per 100 g)
| Nutrient | Per 100 g |
|---|---|
| Energy | 360 kcal |
| Protein | 20.0 g |
| Dietary Fiber | 15.0 g |
| Iron | 6.0 mg |
| Calcium | 80 mg |
How to use it
- Overnight Soak: Soak in water for 8–10 hours.
- Kerala Kadala Curry: Pressure cook soaked chana for 5–6 whistles. Simmer with roasted coconut paste, shallots, curry leaves, and spices; serve with hot Puttu or Appam.
- Sprout Salad: Sprout for 24 hours. Toss with cucumber, tomato, lemon juice, green chilies, and rock salt for a high-protein post-workout bowl.
- Traditional Chana Chaat: Temper cooked kala chana with ginger, hing, amchur, and green chilies for evening high-fiber snacking.
Reviews (10)
Customer Reviews
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Featured customer review
Verified purchase
“Used for Navratri Kanya Pujan prasad (Sukha Kala Chana with puri & halwa). Unlike the Tata Sampann kala chana pack I bought last year which had lots of tiny hollow grains that floated, every single grain in this HealEx pack was dense and plump. Attached photo of the prasad plate!”
Shalini M.
Anjali B.Verified purchase
Product is ok, standard black chickpeas. Took a bit longer to soak than my regular brand, but taste is satisfactory.
Dharmendra Y.Verified purchase
Good kala chana. Clean and boils well with 4-5 whistles. Price is fair for unpolished quality.
Padma S.Verified purchase
Took 7 days to arrive. When opened, the pouch had an indentation from rough transit handling. Pulses are good, but delivery experience was disappointing.
Siddharth R.Verified purchase
The pulses are high quality, but the paper label on the pouch was smudged and illegible because of slight moisture during transit. Please improve water-resistant outer packaging.
Alok V.Verified purchase
Attached video showing how easily it mashes after 5 whistles with a pinch of salt. Great protein source for gym diet.
Divya B.Verified purchase
Here is a 12-second video showing how cleanly the water drains after rinsing. Absolutely zero artificial brown dye or oily sheen in the rinse water. 100% natural.
Gurpreet S.Verified purchase
Made Tariwala Kala Chana gravy. The broth turned out naturally dark and aromatic without having to over-roast the masala. Clean crop, no small pebbles found during sorting.
Lakshmi N.Verified purchase
Traditional desi black channa with dark rich pigmentation. Not chemically washed or polished with oil like local grocery stores do to make it shine. Good rustic aroma while boiling.
Hemant P.Verified purchase
I eat boiled sprouts daily for breakfast. 95% germination rate within 24 hours. The skin doesn't get rubbery when boiled with a pinch of rock salt. Photo of my breakfast bowl attached.
Frequently asked questions
- How do I cook Black Channa (Kala Chana)?
- Soak the whole pulse for 6–8 hours, drain it, and pressure-cook in fresh water until it is soft. Use it in dal, curry, or a sprout salad.
- How long should I soak Black Channa (Kala Chana)?
- Soak it for 6–8 hours or overnight, then cook in fresh water. A pressure cooker usually takes a few whistles once the pulse has soaked.
- Which packs of Black Channa (Kala Chana) can I buy, and how long does it keep?
- The buttons on this page are 500g, 1kg, 5kg, 25kg, 50kg, 100kg. The use-by date is printed on the pack. Retail packs are a resealable food-grade zip pouch. Larger sacks are a food-grade woven bag with an inner liner.
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