Indian(desi) Chickpeas Dal- is a small dark brown colored chana with rough coat, cultivated mostly in India, Iran and middle east and other parts of the Indian sub-continent, as well as Ethiopia and Mexico . It is a smaller version of the regular pale yellow chickpeas, These chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls, and fried as falafel. Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fiber, foliate, and certain dietary minerals, Chickpeas are a great source of vitamins, minerals, and fiber. They are capable of improving digestion, weight management, and reducing the risk of several diseases.