I love chickpeas. I'm crazy about chickpeas. Perhaps you remember my previous post: Ode to the Chickpea. Now it's going to be easier to find the fresh, green chickpeas that I remember enjoying in Lebanon. In fact, the raw versions of the legume (also known as green garbanzo beans) are poised to be the new edamame.
• The Bengali term for chana dal is chholar dal. This literally means “the dal for chholaa” even though chhole is made from Kabuli chana while chana dal is hulled kala chana. • The Marathi term for chana dal is harbara dal, even though harbara is the green chickpea while chana dal is made from the black chickpea.
There are two main varieties of chickpeas, kabuli and desi. Small, dark desi chickpeas have a yellow interior. Kabuli are large, and beige-colored throughout, with a thin skin. However, in the market, both are simply designated chickpeas. The kabuli chickpeas are the type most commonly found in American supermarkets.