{"id":541,"date":"2006-07-23T15:08:12","date_gmt":"2006-07-23T19:08:12","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/07\/23\/sanagalu-kala-chana-black-chickpeas\/"},"modified":"2008-04-06T17:44:15","modified_gmt":"2008-04-07T00:44:15","slug":"sanagalu-kala-chana-black-chickpeas","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/07\/23\/sanagalu-kala-chana-black-chickpeas\/","title":{"rendered":"Sanagalu (Kala Chana, Black Chickpeas)"},"content":{"rendered":"

\"\"
\n One Chickpea (Chana, Choleye, Sanaga<\/em>) ~ Different Forms
\nFor This Week’s Indian Kitchen<\/a><\/strong><\/font><\/small><\/center><\/p>\n

Green fresh chana<\/em><\/strong><\/a> – Shelled from pods (and available frozen in Indian grocery shops). <\/small><\/font><\/p>\n

Black chickpeas (Kala Chana<\/em>)<\/strong> <\/a> – Result of green chana dried under the sun.<\/small><\/font><\/p>\n

Chana Dal (Bengal Gram, Sanaga Pappu<\/em>)<\/strong><\/a> – Prepared by splitting the black chickpeas and removing the brownish-black outer skins.<\/small><\/font><\/p>\n

Roasted Chana Dal (Dalia, Pappulu<\/em>)<\/strong><\/a> – Prepared by roasting black chickpeas in special kilns<\/a> and then splitting and removing the brownish-black outer skins.
\n<\/small><\/font><\/p>\n

\"double_curve.gif\"<\/center>
\n
Contributions From Fellow Bloggers For Indian Kitchen<\/a> Series <\/center><\/strong><\/font><\/small><\/p>\n

\"Kavvam
\nKavvam (Buttermilk Churner) ~ To “Cool Those Summers”<\/a>, from Yadbhavishya<\/a><\/small><\/font><\/center><\/p>\n

\"Boondhi
\nBoondhi Strainers and Makers ~ To Prepare Boondhi Laddu<\/a>, from Foodnewbie<\/a><\/small><\/font><\/center><\/p>\n

Thanks Vidyanath<\/a> and Sudha<\/a> for sending me these photos for Indian Kitchen series.<\/small><\/font><\/p>\n","protected":false},"excerpt":{"rendered":"

One Chickpea (Chana, Choleye, Sanaga) ~ Different Forms For This Week’s Indian Kitchen Green fresh chana – Shelled from pods (and available frozen in Indian grocery shops). Black chickpeas (Kala Chana) – Result of green chana dried under the sun. Chana Dal (Bengal Gram, Sanaga Pappu) – Prepared by splitting the black chickpeas and removing […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,92,112,64,76,80],"tags":[],"class_list":["post-541","post","type-post","status-publish","format-standard","hentry","category-chana-dal","category-chana-dal-roasted-dalia","category-kala-chana","category-ingredients-photos","category-indian-kitchen","category-indian-utensils"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=541"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/541\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}