Chickpea is an annual legume cultivated for its edible seeds, also known as gram , Bengal gram , garbanzo, and Egyptian pea. Learn about its history, etymology, taxonomy, and cultivation in different regions and cuisines. Learn everything about Bengal gram , also known as chickpea or chana dal, a legume rich in protein, fiber, and nutrients. Find out how to cook, buy, store, and use Bengal gram in various dishes and recipes. Bengal gram is widely appreciated as health food. It is a protein-rich supplement to cereal-based diets, especially to the poor in developing countries, where people are vegetarians or cannot afford animal protein. The pulse proteins are rich in lysine and have low sulfur containing amino acids. It offers the most practical means of eradicating protein malnutrition among vegetarian children and nursing mothers. Bengal gram has a very important role in human diet in our country. Major Bengal gram varieties grown in India include C214, C235, H208, JG62, JG74, JG11, Annigeri, BDN 9-3, and Ujjain21, while in Andhra Pradesh, the common varieties are JG11, NBeG-49, NBeG-119, and PKVK-2.
