Bengal gram

Everything about Bengal gram :

Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as besan and used primarily in Indian cuisine), ground and shaped in balls and fried as falafel, fermented to make an alcoholic drink similar to sake, stirred into a batter and baked to make farinata, cooked and ground into a paste called hummus or roasted, spiced and eaten as a snack (such as leblebi). Chick peas and bengal grams are used to make curries and are one of the most popular vegetarian foods in India, Pakistan, Bangladesh and the UK. On the Indian subcontinent chickpeas are called kadale kaalu in Kannada, shanaga (శనగ) in Telugu, chana in Hindi and other Indic languages, Chhola in Bengali and konda kadalai in Tamil,^[8] where they are a major source of protein in a mostly vegetarian culture.