Is Besan a Lentil? A Deep Dive into Its Origins
Besan, or gram flour, is a versatile ingredient foundational to many global cuisines, especially those from the Indian subcontinent. Despite its ubiquity, a common point of confusion revolves around its primary ingredient: is besan made from lentils? The simple answer is no. Besan is a type of pulse flour, but it is milled exclusively from a specific legume known as the Bengal gram or chana dal, which is a hulled and split brown chickpea. This distinction is crucial for understanding its unique culinary properties and flavour profile.
The Chickpea Connection: Chana Dal
The root of the misconception comes from the fact that both lentils and chickpeas belong to the same broader family of legumes known as pulses. However, they are different crops with unique characteristics. Besan is not milled from the red, green, or brown lentils typically used for soups and curries. Instead, it is the finely ground product of chana dal.
Chana dal is a smaller, darker brown chickpea known as desi chana. These are hulled and split before being ground into the fine, yellowish powder we know as besan. This process gives besan its distinctive earthy and nutty flavour, different from the taste of flour made from other chickpeas or lentils.
The Difference Between Besan, Gram Flour, and Chickpea Flour
The overlapping terminology can add to the confusion. In English-speaking countries, besan is often labelled as gram flour or chickpea flour. While gram flour is an accurate translation, 'chickpea flour' can be misleading because it is sometimes used to describe flour from the larger, paler, and whole chickpeas known as kabuli chana or garbanzo beans.
This is a critical distinction for cooks and bakers, as the texture and taste differ:
- Besan (from chana dal): Finer texture, earthier and nuttier flavour, suitable for fritters (pakoras), batters, and dense sweets.
- Chickpea Flour (from kabuli chana): Coarser texture, milder flavour, often used in gluten-free baking.
Culinary Uses and Nutritional Benefits of Besan
Besan's uses in the kitchen are vast and varied due to its binding and thickening properties, as well as its rich nutrient profile. It is also naturally gluten-free, making it an excellent alternative for those with celiac disease or gluten intolerance.
Besan is packed with protein, fibre, and essential minerals like iron, magnesium, and folate. Its high protein content makes it a valuable ingredient for vegetarian and vegan diets.
Common applications of besan include:
- Pakoras: Vegetables dipped in a spiced besan batter and deep-fried.
- Kadhi: A yogurt-based curry thickened with besan.
- Sweets: Desserts like besan ladoo and Mysore pak use besan as a primary ingredient.
- Flatbreads: Indian flatbreads like chilla or missi roti are made with besan.
- Skincare: It is used as a natural exfoliant and face pack in traditional beauty routines.
Comparison of Besan, Lentil Flour, and Kabuli Chickpea Flour
| Feature | Besan (Gram Flour) | Lentil Flour (e.g., Red or Green) | Chickpea Flour (Garbanzo) |
|---|---|---|---|
| Source | Hulled and split brown chickpeas (chana dal) | Whole or split lentils (e.g., masoor, moong) | Whole white chickpeas (kabuli chana) |
| Texture | Fine, powdery | Varies by lentil type, can be fine or slightly coarse | Generally coarser than besan |
| Flavour | Earthy, nutty, pungent | Varies; can be mild or earthy | Mild, somewhat nutty |
| Typical Use | Batters, fritters, thickening sauces, sweets | Soups, breads, Indian pancakes (dosa) | Gluten-free baking, thickening |
| Gluten-Free? | Yes | Yes | Yes |
Conclusion: Besan Is a Chickpea Product
In summary, while besan is a pulse flour, it is not made from lentils but from hulled and split chickpeas, also known as chana dal. The terms gram flour and besan are synonymous, but the broader label of chickpea flour can cause confusion, as it can refer to flour from different chickpea varieties. Understanding this distinction helps to explain besan's unique flavour, texture, and why it is a prized ingredient for both savoury and sweet applications across many cuisines. So next time you use besan, remember you are cooking with a finely milled chickpea flour, not a lentil flour.
For more information on the health benefits of chickpea flour, you can consult articles from reputable health websites.
Frequently Asked Questions
Q: What is the main difference between besan and chickpea flour? A: Besan is specifically made from split brown chickpeas (chana dal) and is finer in texture, with a stronger, earthier flavour. The term 'chickpea flour' can refer to a coarser flour made from whole, white chickpeas (kabuli chana).
Q: Is besan the same as gram flour? A: Yes, gram flour is the English term for besan, and they refer to the same product made from ground chana dal.
Q: What is the difference between besan and sattu? A: Besan is made from raw chana dal, while sattu is made from roasted chana dal. Sattu has a lighter, nuttier flavour and is used for beverages or fillings, while besan is more versatile and used in batters, curries, and sweets.
Q: Can I substitute besan for other lentil flours in recipes? A: While they all belong to the pulse family and are gluten-free, their differing textures and flavours mean they are not always interchangeable. Besan's binding properties are often more robust than those of other lentil flours.
Q: Is besan gluten-free and suitable for celiac disease? A: Yes, besan is naturally gluten-free, as it is made from chickpeas. However, if you have celiac disease, it is essential to ensure the package is certified gluten-free to avoid cross-contamination.
Q: How is besan used in cooking? A: Besan is extremely versatile. It is used to make crispy coatings for fritters (pakoras), a thickener for curries (kadhi), flatbreads (chilla), and delicious sweets like ladoos.
Q: What gives besan its distinctive flavour? A: The unique earthy and nutty flavour of besan comes from the specific variety of chickpea it is made from (chana dal). This flavour can also be enhanced by toasting the flour.
