chickpea

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chickpea,

annual plant (Cicer arietinum) of the family Leguminosae (pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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 family), cultivated since antiquity for the somewhat pealike seeds, which are often used as food and forage, principally in India and the Spanish-speaking countries. The seeds are boiled or roasted and have been substituted for coffee. Other names are ceci, garbanzo, and gram pea. Chickpeas are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Leguminosae.
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chickpea

a bushy leguminous plant, Cicer arietinum, cultivated for its edible pealike seeds in the Mediterranean region, central Asia, and Africa
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
Keywords: Methylene Blue, Bengal Gram Husk, Urea Modification, Microwave Assisted, Adsorption.
Chickpea is the most widely used variety which absorbs more water, whereas Bengal gram has a thick seed coat and takes longer to be cooked (Khan et al., 1995).
Effect of insect infestation on the chemical composition and protein efficiency ratio of the protein of bengal gram and red gram.
Metallic Arsenic from pesticides, Lead from water, Contaminants effluent from chemical industries, tin from Cans, In the present retrospective study it is noted among the 765 food samples 77 (10.065%) samples were the pulses (Table.1) The samples tested are Red gram dhal 38.96%, Black gram dal 29.87%, Bengal Gram dal 27.27%, Green gram dal 3.896%, (Table.2) Among them 14.28% of the samples are adulterated (Table.3) as per the food safety act 2006 (Table.4)
Gram Flour (Pulse flour made from ground Bengal Gram) - 2 tbsp
Campus, Hyderabad, e-mail: shihithasuresh@yahoo.com Table 1 Yield Gaps of Important Dryland Crops Name of the Yield in (Kgs/ha) Yield in (Kgs/ha) crop Experimental plot farmers field Red gram 1800-2000 700-900 Green gram 1200-1400 500-600 Black gram 1400-1600 500-700 Bengal gram 1900-2400 800-1000 Horse gram 1200-1400 200-400 Soybean 1700-1900 800-1000 Castor 1200-1400 700-900 Mustard 1200-1400 300-500 Sesame 500-700 150-300 Sun flower 1000-1200 400-600 Jowar 3000-3400 1000-1200 Bajra 1900-2400 1000-1200 Ragi 2900-3900 1100-1300 Source: Agricultural almanac, Acharja N.G.
New Delhi In a retaliatory move, India has hiked customs duty on several goods, including Bengal gram, lentils and artemia, imported from the United States of America (US).
Despite centre's helping hand, we are giving Bengal gram, sugar etc to the public through Public Distribution System (PDS).
Ingredients * 500g mutton boneless, cut into small cubes * 1/2 cup chana dal / bengal gram soaked for 30 minutes * 2 green cardamoms * 2 cinnamon sticks * 2 teaspoons red chilli powder * Salt to taste * 1 1/2 teaspoons turmeric powder * 1 tablespoon ginger chopped * 2 tablespoons garlic chopped * 1 egg * Oil for frying For the filling: * 2 cups of hung curd/ Greek yoghurt * 2 onions finely minced * 5 green chillies finely minced * 3 tablespoons coriander leaves, finely chopped Preparation * Take a pan, add the mutton, chana dal, cardamom, cinnamon sticks, salt, red chilli powder, turmeric powder, ginger, garlic, and add 2 cups of water.
Black lentils, Bengal gram and kidney beans cooked with tomato puree
From barley and millets to Bengal gram and chickpea flour, the range is extensive and healthy, even though it may be unfamiliar.