Roasted Bengal Gram Dal

By efficiently understanding the market trends, we are able to manufactured and supplied an Roasted Bengal Gram Dal in Delhi, India. The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1a 2 hours) but will easily fall apart when cooked longer. If soaked for 12a 24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 A C (194 A F). Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.