Sorghum popularly known as jowar is the most important food and fodder crop of dry land agriculture. The cereal crop is perennial in nature and possessing corn like leaves and bearing the grain in a compact cluster. Sorghum is the fifth most important cereal crop in the world after wheat, rice, maize and barley.
An excellent and rich source of iron and proteins, Kala Chana/Brown Chana is a wholesome and nutritious grain that is part of the Indian cuisine. It has a nutty flavour with a chewy bite and is the perfect ingredient for a variety of dishes. Wholesome, healthy and nutritious to keep your body healthy and fit. An excellent source of iron, folate, phosphorus and protein. Nutty texture and chewy flavour that gives an authentic taste to food. Ideal for cooking a variety of dishes.
It is required to first soak the sabudana pearls in water before cooking, for it to rehydrate, when it swells up to almost double its size. Once the pearls are well-drained and pat dry, they are then stir-fried with other ingredients and spices to make the popular sabudana khichdi. There are of course certain tricks involved in cooking sabudana perfectly, or else you will end up with leathery and very chewy pearls. A practice that is followed by some home chefs is to also soak the pearls in curd or dahi for a few hours before making the khichdi. This is said to prevent the pearls from becoming sticky and chewy during the cooking process.
Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient.