Kala chana, also known as black chickpeas, definitely has protein and is an excellent source for plant-based diets. On average, 100 grams of cooked kala chana provides about 8-9 grams of protein. While it may not singlehandedly meet all your protein goals, it’s quite a substantial contributor when included regularly in your meals. Besides protein, kala chana also provides fiber, vitamins, and essential minerals, making it a well-rounded addition to your diet.
When considering protein intake, remember that everyone’s needs differ based on their body constitution, lifestyle, and physical activity levels. In Ayurveda, protein requirements are also influenced by your prakriti—whether you are predominantly vata, pitta, or kapha. If you’re physically active or have higher muscle-building goals, you might need to combine kala chana with other plant-based protein sources like lentils, beans, tofu, and quinoa to hit your targets.
From an Ayurvedic perspective, soaking kala chana is beneficial as it reduces indigestion and improves nutrient absorption. Soaking overnight and cooking them thoroughly can aid in balancing vata dosha, which tends to be aggravated by difficult-to-digest proteins. Be sure to complement them with warming spices like cumin, ginger, or turmeric to further support your digestive agni (digestive fire).
While kala chana is a valuable component of a plant-based diet, it’s wise to diversify your sources of protein and not rely solely on one type of food. Alongside dietary choices, staying attuned to your body’s signals for energy and satiety after meals can further tailor your nutrition strategy.
