Frequently Asked Questions

Unpolished chana is cleaned and graded but not buffed with water, oil or other agents to make it shine. Kisan Dana chana is never polished or coloured, so you get the grain as it comes from the field.

Kala Chana is the small, dark brown desi chickpea with a firm bite and nutty taste; it is best for curries, sprouts and salads. Yellow Chana is a lighter, golden grain, ideal for roasting, dals and making besan at home. Kisan Dana sells both unpolished in 500 g packs.

Shine usually comes from polishing. Unpolished grains keep their natural matte, slightly uneven surface, which is a sign that nothing has been added to make them look uniform.

Soak for 8–10 hours or overnight in plenty of water. Soaked chana cooks faster and more evenly.

Rinse, soak for 8–10 hours, then pressure-cook with salt and about 3 cups of water per cup of chana. Kala Chana usually needs 5–6 whistles; timing varies by cooker and soaking time, so check that the grains are soft.

Soak overnight, drain, then wrap the chana in a damp cotton cloth and keep it in a warm place for 1–2 days, sprinkling water if the cloth dries. Use the sprouts once small white tails appear.

Keep it in a clean, airtight container in a cool, dry place away from sunlight. Always use a dry spoon so no moisture gets in.

Kisan Dana Kala Chana and Yellow Chana are available in 500 g packs.

Message or call us on WhatsApp at +91 96340 17227, email kisandanafarm@gmail.com, or send a request with the inquiry form.

Yes. Tell us the quantity you need in the inquiry form or on WhatsApp and we will get back to you.

Kisan Dana is based in Agra, Uttar Pradesh, India.