SatRas Haryana desi black chana, 900 g pouch
SatRas desi black chana grown in Haryana, pouch beside bowls of chana
SatRas small seeded desi black chana from this season's harvest
Why SatRas desi black chana, small seeded, cooks evenly and holds its texture
Black chana used for chana masala, roasted snacks, curries and sprouts
SatRas desi black chana compared with generic hybrid or unlabelled mixes
SatRas staples on a table, atta, dal, chana and mustard oil

SatRas Haryana Desi Black Chana - 900g

Rs. 219 Rs. 300you save Rs. 81 27% OFF
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Most store-bought black chana is an unlabeled, generic mix that spends months, sometimes years drying out on stagnant warehouse shelves. By the time it reaches your kitchen, it has lost its vital nutrients, natural oils, and authentic flavor, taking forever to cook and quickly turning into a bland, mushy paste.

SatRas Desi Chana is done differently. Sourced straight from our own partner farms in Haryana, this is the true, traditional small-seeded variety that Indian households have relied on for generations. Because it comes directly from the current season's fresh harvest, every grain remains wholesome and biologically vibrant. It absorbs water deeply and cooks evenly, maintaining a rich, dense bite that holds its shape through hours of slow simmering without losing its texture.

With its concentrated, earthy flavor and high nutrient density, this isn't just another bag of pulse, it's clean, farm-fresh protein built to nourish your body the way nature intended.

  • Authentic Desi Variety: Traditional small-seeded chana with a rich, nutty flavor, never a generic hybrid.
  • Fresh Season’s Harvest: Grown on our Haryana farms and packed fresh, not old stock sitting in a warehouse.
  • Holds Its Bite: Cooks evenly without turning to mush, maintaining its perfect texture in curries.
  • High Protein & Fiber: Packed with natural nutrients to keep you full and energized all day.
  • Soak & Simmer: Soak overnight for a rich Chana Masala with a firm, satisfying bite.
  • Batch Cook: Boil once and toss into curries, salads, and quick meals all week.
  • Pan Roast: Air-fry or roast whole for a crunchy, high-protein daily snack.
  • Fresh Sprout: Hydrate and sprout for a raw, crisp, nutrient-dense salad topper.
Rs. 219 Rs. 300you save Rs. 81 27% OFF

F.A.Q.

Desi black chana, or kala chana, is the small-seeded traditional Indian chickpea with a dark, thick seed coat. Kabuli chana is the larger, pale variety. The desi type holds its bite through long simmering and carries a denser, earthier flavour, which is why it suits chana masala and chaat.

Soak it overnight, then simmer or pressure cook. The thick seed coat is why soaking matters more here than with softer pulses. SatRas states this is current-season harvest rather than long-stored stock, and older stored chana is generally what cooks unevenly and stays hard in the centre.

Chana masala and gravies are the usual route, and it holds shape well enough for chaat and salads. It can also be sprouted after soaking, or boiled and roasted whole as a snack. The dense bite is what makes it work in dishes that simmer for a long time.

Yes. Soak it overnight, drain, then keep it damp in a covered container or muslin cloth until sprouts appear. It takes longer than moong because of the thicker seed coat. Sprouted kala chana is commonly used in salads and chaat rather than cooked into gravies.