Tag: Chickpea varieties

While it may seem confusing at first, the two are fundamentally the same lentil, with the primary distinction lying in their preparation and regional origin. Bengali cuisine's festive *cholar dal* is made from the same split Bengal gram that is known as *chana dal* in other parts of India.

According to the Food and Agriculture Organization (FAO), chickpeas are the third most produced food legume globally. The seemingly simple chickpea, known scientifically as *Cicer arietinum*, is classified in several ways, from its broad botanical family to more specific commercial varieties that influence their culinary uses.