Understanding Kala Chana: Its Names and Uses in Bengali Cuisine

Kala chana, also known as black chickpeas, is a versatile and flavorful legume that holds an important place in Bengali cuisine. However, its variety of names and usage can sometimes be confusing, leading to mix-ups in nomenclature. In this article, we will explore the different names and uses of kala chana in Bengali, and how this legume plays a vital role in Bengali gastronomy.

Names of Kala Chana in Bengali

Kala chana, often interchangeably referred to as chickpeas, is known by several names in Bengali. These names vary based on local preferences and pronunciation. Some of the common names include: Chhola: This is the most commonly used name for kala chana in Bengali. Chhola (Punjabi: ??????, Hindi: ????) is a term commonly used to describe black chickpeas. Boot: Another term for kala chana, often used in different regions of Bengal. Sookha Kala Chana: This term is used for dry kala chana, indicating that the legumes are not yet cooked. Much Kalai Dal: Kalai dal is a term used in Bengal to describe any type of black chickpea, and 'much' is a term used to describe small size. Nalla Senagalu: This term is used to describe black chickpeas in some parts of Bengal, particularly in the south. Yellow Gram: Brown Gram: Black Gram: Although these terms are often used interchangeably, they specifically refer to kala chana in some contexts.

Confusing Naming Conventions

Kala chana is sometimes confused with other types of chickpeas, which further complicates naming conventions. Here is an example of a mix-up in nomenclature: Kala chana, also known as Bengal gram, is known as 'chhola' in Bengali, and often used interchangeably with chickpeas. However, what we call 'kabuli chana' is referred to as 'chholey' by North Indians, and for us, what is 'kala chana' is 'chhola'. This is just one of those mix-ups of nomenclature that our language often plays with. In some places in Kolkata, you can ask for a 'chhola' and get kala chana, and it may surprise you to know that this small dark brown 'chhola' is actually what we commonly refer to as kala chana.

Common Misnomers and Usages

In Bengali, kala chana is often referred to differently based on the context and the specific variety. For instance:

The black, smaller variety of kala chana is called 'chhola', and sometimes pejoratively, 'ghodar chhola', meaning 'horse’s chickpea'. In contrast, the larger, white variety is called 'Kabuli chhola'.

Additional Insights

In the English language, kala chana is also known simply as chickpeas. The dark-colored variety is the one that is frequently used in Bengali cuisine. Chickpea - Wikipedia outlines various uses and characteristics of this legume.

Chickpea - Wikipedia is a resource that explains the history, varieties, and culinary uses of chickpeas. It is interesting to note that the dark-colored chickpea variety is often referred to with the prefix 'chhola' in Bengali. Some of the common names include 'chhola' (chholar dal, booter dal, chhola klai, boot klai, etc.).

For a more specific term, kala boot (black chickpeas) is used to indicate the color and type of the legume. If you are referring to nuts, it would be 'kalo badam' in Bengali, but for chickpeas, 'kalo boot' is the appropriate term.

If you have any further questions or need more detailed information, feel free to ask. Your understanding of kala chana and its uses in Bengali cuisine can greatly enhance your culinary skills and cultural knowledge.