India, Dec. 26 -- Winter cooking in Indian homes often turns to recipes that feel familiar, filling, and purposeful. Black chana curry comes from that space, where simple ingredients were cooked slowly to nourish the body through colder months. Kala chana has been used in Indian kitchens for centuries, long before modern pulses entered packaged shelves.

Black chana is native to the Indian subcontinent and was commonly grown in dry regions because of its resilience. In traditional households, it appeared regularly in curries, sundals, and dry sabzis. Grandmothers relied on it as a dependable ingredient that stored well and delivered strength, especially during winters when the body needed steady energy.

According to FSSAI, black chana st...