Pure & Sure

Kala Chana (Bengal Gram)

₹120.00(₹0.23 per gram)

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Size 500g

1 ingredientSteam-sterilisedUnpolishedNo chemicalsCertified organicNaturally gluten-free

Clean

One ingredient, unpolished and steam-treated.

Reviewed by PurePicked

Whole kala chana — the small dark unsplit desi chickpea — grown on certified organic farms and left unpolished. The skin stays on, which is where most of the fibre and the earthy, slightly nutty flavour live. Each lot is steam-sterilised rather than chemically treated, a heat process that lowers microbial load before packing. The grains hold their shape through long cooking, which suits chole, sundal, slow-cooked curries and sprouting.

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₹120.00

Why We Like It

One ingredient, skin intact, no polish to make it shine on a shelf.
100% certified organic whole Bengal gram.
20.5 g of protein and 4.3 mg of iron per 100 g.

Ingredients

Organic Bengal Gram

The whole product. Unsplit, unpolished desi chickpea with the skin left on

A single-ingredient pulse with nothing added, coated or treated.

Nutrition factsPer 100g

Energy kcal: 378 kcal
Protein g: 20.47 g
Carbohydrate g: 62.95 g
Total sugars g: —
Added sugars g: —
Dietary fibre g: —
Total fat g: 6.04 g
Saturated fat g: —
Trans fat g: —
Cholesterol mg: —
Salt g: —

Pure & Sure Kala Chana versus other kala chanas

What to compare	Purepicked	Regular Bengal gram
Ingredient list	1 ingredient	1 ingredient, but often polished or oil-coated
Polishing	Unpolished, skin intact	Water, oil or leather polishing common to add shine
Farming	Certified organic	Conventional, with pre- and post-harvest chemical use
Microbial treatment	Steam sterilisation	Fumigation or chemical treatment common in bulk trade, and never appears on a label
Traceability	Processor code and QR trace on pack	Loose or repacked, origin unknown
Grain integrity	Whole, unsplit, holds shape when cooked	Broken and shrivelled grains common in loose stock

Is It For You?

Good for

Vegetarians and vegans

Sprouting at home

Gluten-free diets

High-protein and high-fibre eating

Everyday Indian cooking — chole, sundal, usli, curries

Avoid if

Chickpea or legume allergy

Low-FODMAP diets

How to use

Soak overnight, or at least 8 hours, before cooking

Pressure cook 4 to 6 whistles for chole, curries and gravies

Soak and sprout for salads, sundal and chaat

Roast soaked and dried grains with salt and spice for a high-protein snack

Store in a cool, dry place in an airtight container after opening

What to look for in Bengal Gram?

Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.

Uniform colour and high gloss are warning signs in dal, not quality markers.

Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.

Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.